Recipe
How to Make Traditional Israeli Salad
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.
Israeli Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 6
- Easy
Ingredients
- 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
Step 1
Cut cucumber lengthwise into thin strips. Finely chop. Add to large bowl.
Step 2
Slice the red onion in half, peel off the skin, then finely mince. Add to bowl.
Step 3
Slice the tomatoes in half. Seed, then dice. Add to bowl.
Step 4
Finely chop parsley leaves. Add to bowl.
Step 5
Add olive oil, lemon juice, and salt.
Step 6
Mix. Enjoy.