Israeli Salad

Name: Israeli Salad
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: tomato 200 g; cucumber 180 g; red onion 50 g; parsley 12 g; lemon juice 1.5 tbsp; olive oil 1.5 tbsp; salt 0.4 tsp

Quick answer

Total time: 10 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Tomato, cucumber and red onion are diced to half a centimeter or smaller, so a single spoonful carries juice, crunch and bite in equal measure.

With only lemon juice, olive oil and salt as dressing, the ripeness of the tomatoes decides almost everything.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Check the tomato and cucumber before cutting.

Use 200 g tomato and 180 g cucumber, and wipe off excess surface moisture so the lemon and olive oil dressing does not become watery too quickly.
2

Dice the tomato and cucumber into pieces under 0.5 cm.

Keep the pieces as even as possible, because uneven cuts make each spoonful taste different and reduce the clean crunch of the salad.
3

Dice 50 g red onion to match the size of the tomato and cucumber.

Finely chop 12 g parsley so its stems do not stand out and the herb spreads evenly through the bowl.
4

In a large bowl, mix 1.5 tablespoons lemon juice, 1.5 tablespoons olive oil, and 0.4 teaspoon salt before adding the vegetables.

Stir until no visible salt grains remain in the dressing.
5

Add the chopped vegetables to the dressing and toss gently from the bottom upward.

Do not press hard, because crushed tomato releases too much juice at once and makes the salad lose its neat texture.
6

Let the salad stand at room temperature for just 5 minutes so the tomato juices blend with the lemon and oil.

When the pieces look glossy and evenly seasoned, serve it cool right away.