Israeli Salad Recipe
Israeli · Side dish · 15 min total
A refreshing and crunchy chopped salad of cucumbers, tomatoes, and onions, dressed simply with lemon juice and olive oil. This classic Israeli side dish is perfect for summer meals or as a light lunch.
15
min prep
min prep
4
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 4 medium ripe tomatoes, finely diced
- 2 large English cucumbers, finely diced
- 1/2 small red onion, finely diced
- 1/4 cup fresh parsley, finely chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the diced tomatoes, cucumbers, onion, and parsley in a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the vegetables and toss gently to combine.
- Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 2 hours.
Tips
- For best texture, dice all vegetables into uniform small cubes, about 1/4 inch.
- This salad is best served fresh, but leftovers can be stored in the refrigerator for up to 1 day.
- Add chopped fresh mint or dill for a variation.
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