Israeli Salad

Name: Israeli Salad
Prep time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Israel
Ingredients: 4 ripe, firm tomatoes; 3 Persian cucumbers, firm; 1 small red onion, finely chopped; 1/2 green bell pepper, finely chopped; 3 tbsp fresh parsley, chopped; 2 tbsp fresh mint, chopped; 3 tbsp lemon juice; 3 tbsp olive oil; salt and black pepper

Israeli Salad is the simple yet omnipresent dish that appears at almost every meal in Israel, from breakfast to dinner, serving as a universal accompaniment alongside almost any dish. The combination of very finely diced tomatoes and cucumbers reflects the influence of Palestinian, Syrian and Mediterranean cuisines on local cooking, an example of how modern Israeli food evolved through the blending of traditions from various immigrant communities. The precision of the dicing is considered essential — the vegetables must be uniformly and finely chopped so that every spoonful contains a balanced mix of flavours and textures, rather than uneven chunks. The salad is so widespread that it appears almost universally at the traditional Israeli breakfast, alongside eggs, cheeses and fresh bread, and many Israelis grow up eating it daily from childhood.

Total time35m

Active time25m

Servings4

DifficultyEasy

Cost$

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Diced tomatoes

Ripe tomatoes, cut into small cubes

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Crisp cucumbers

Firm cucumbers, diced equally small

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Lemon juice

A simple dressing of lemon and olive oil

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Fresh parsley

Finely chopped green herbs, added generously

Ingredients 4 servings

4 ripe, firm tomatoes
3 Persian cucumbers, firm
1 small red onion, finely chopped
1/2 green bell pepper, finely chopped
3 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped
3 tbsp lemon juice
3 tbsp olive oil
Salt and black pepper

How to make it

1Wash the tomatoes and cucumbers and dry them well with a clean towel.
2Cut the tomatoes into small cubes, about 5 mm, removing the excess watery seeds, and place them in a large bowl.
3Cut the cucumbers just as small, matching the tomatoes, for a consistent texture throughout the salad.
4Add the finely chopped red onion and green pepper to the vegetables, mixing gently with a spoon.
5Sprinkle the finely chopped parsley and fresh mint, distributing them evenly through the salad.
6Mix the lemon juice separately with the olive oil, salt and pepper in a small bowl, until well combined.
7Pour the dressing over the salad right before serving, mixing gently so as not to crush the vegetables, and serve immediately, while it's fresh and crisp.