Israeli Salad
Israeli salad finely dices tomato, cucumber, red onion, and parsley to pieces under 0.5 cm and dresses them simply with lemon juice, olive oil, and salt. The uniformly small cut is the defining technique - it ensures that every spoonful carries the juiciness of tomato, the crunch of cucumber, and the sharp bite of onion in equal measure. The two-ingredient dressing is deliberately minimal, letting ripe tomato's natural acidity and sweetness take center stage without interference. Resting the salad for about five minutes after tossing draws juice from the tomato, which merges with the lemon and oil to form a light, self-made sauce that deepens the overall flavor.
Adjust Servings
Instructions
- 1
Finely dice tomato and cucumber to under 0.5 cm pieces.
- 2
Dice red onion similarly and finely chop parsley.
- 3
Whisk lemon juice, olive oil, and salt for dressing.
- 4
Add all vegetables and toss evenly.
- 5
Let it rest 5 minutes, then serve.
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