It has been two months since I left Israel, and my tastebuds cannot seem to forget the cuisine. The one thing I miss more than the falafel, the shawarma, or the homemade hummus is the chilled freshly chopped Israeli salad featuring crisp cucumbers and ripe tomatoes.
I began to crave this salad more than anything else, so I decided to indulge in the nostalgic recipe that turned out to be incredibly easy. This is a simple yet delicious salad that can be eaten anytime of the day. I hope you enjoy it as much as I did.
- Prep Time:10 minutes
- Cook Time:0 minutes
- Total Time:10 minutes
- 1 large cucumber
- 2 large ripe tomatoes
- 1/3 cup minced red onion (usually about 1/4 of the onion)
- 1/2 cup fresh parsley
- 3 tablespoon extra virgin olive oil
- 3 tablespoon lemon juice
- 1 pinch salt
Cut cucumber lengthwise into thin strips. Finely chop. Add to large bowl.
Slice the red onion in half, peel off the skin, then finely mince. Add to bowl.
Slice the tomatoes in half. Seed, then dice. Add to bowl.
Finely chop parsley leaves. Add to bowl.
Add olive oil, lemon juice, and salt.