Salads
Israeli Salad (Diced Tomato and Cucumber)
Ingredients
- 4 tomatoes, finely diced
- 3 Persian cucumbers, finely diced
- 1/2 red onion, finely diced
- 2 tbsp chopped parsley
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1/2 tsp salt
Method
- Dice the tomatoes, cucumbers and red onion very finely and evenly.
- Combine in a mixing bowl with chopped parsley.
- Whisk together olive oil, lemon juice and salt.
- Pour the dressing over the salad and toss gently.
- Serve immediately at room temperature.
Introduction: A defining staple of the Israeli table, this finely diced tomato and cucumber salad reflects the country's abundant fresh produce and appears alongside nearly every meal, from breakfast to dinner.
Cultural Background: A defining staple of the Israeli table, this finely diced tomato and cucumber salad reflects the country's abundant fresh produce and appears alongside nearly every meal, from breakfast to dinner.
Tips: The hallmark of a good Israeli salad is very fine, even dicing, so take your time with the knife work.
Variations: Diced bell pepper or a sprinkle of za'atar are common additions. Naturally vegetarian and vegan.
Storage: Best eaten fresh; can be refrigerated for up to 1 day but will release liquid.
Reheating: Not applicable; served cold.
FAQs:
Q: Why dice the vegetables so finely?
A: It's traditional to this salad and helps the dressing coat every piece evenly.
Q: Can I add other vegetables?
A: Yes, radish or bell pepper are common additions while keeping the fine dice.
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