Israeli Salad
Local name : סלט ישראלי
Cucumber and tomato cut into tiny dice, lifted with parsley, lemon juice and a generous pour of olive oil.
Photo : Gila Brand · CC BY 2.5
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 4
- Difficulty
- Easy
Method
- Quarter the cucumbers lengthways, then cut them into 5 mm dice, skin and all.
- Seed the tomatoes so the salad does not go watery, then dice the flesh to the same size.
- Chop the red onion very finely and rinse it under cold water to take the bite off.
- Pick the parsley leaves and chop them roughly, tender stalks included.
- Combine everything in a bowl, add the olive oil and lemon juice, and season with salt and pepper.
- Toss gently and serve within ten minutes, while the vegetables are still crisp.
Everything rests on the size of the dice: the smaller and more even they are, the better the salad eats. Dress it at the last moment, or the salt will draw water out of the tomatoes.
