Israeli Salad
Israeli Salad is a fresh and colorful chopped vegetable salad.Crisp cucumbers and juicy tomatoes form its simple foundation.Fresh parsley and optional mint add a bright herbal flavor.Lemon juice provides refreshing acidity and balance.Extra-virgin olive oil brings richness to the crisp vegetables.Serve it immediately alongside pita, hummus, falafel, or grilled foods.
Ingredients
For the Salad
- 4 medium tomatoes, finely diced
- 3 Persian cucumbers or 2 medium English cucumbers, finely diced
- ½ small red or white onion, finely chopped
- ½ cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped, optional
- 1 small bell pepper, finely diced, optional
For the Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground cumin, optional
Instructions
Wash the Vegetables
- Wash the tomatoes, cucumbers, onion, herbs, and optional bell pepper thoroughly.Dry them well.Excess water can make the salad watery.
Prepare the Tomatoes
- Remove the stem ends.Finely dice the tomatoes into small, even pieces.For a less watery salad, remove some of the seeds and excess pulp before chopping.
Chop the Cucumbers
- Finely dice the cucumbers.Aim for pieces approximately the same size as the tomatoes.This creates the classic finely chopped texture.
Chop the Onion
- Finely chop the onion.If the onion is particularly strong, soak it in cold water for approximately 5 minutes, then drain thoroughly.
Prepare the Herbs
- Finely chop the parsley.If using mint, chop it very finely as well.Fresh herbs add brightness and aroma.
Dress the Salad
- Pour the dressing over the vegetables.Toss gently until everything is evenly coated.
Serve
- For the crispest texture, serve immediately.If desired, allow the salad to sit for 5–10 minutes so the flavors can mingle.Avoid letting it sit for too long because the tomatoes and cucumbers will release additional moisture.
Notes
- Tomatoes: Use ripe but firm tomatoes for the best combination of flavor and texture.
- Cucumbers: Persian or English cucumbers are excellent because they have thin skins and fewer seeds.
- Chopping: Fine, uniform chopping is an important characteristic of this salad.
- Herbs: Parsley is common, while mint can be added for extra freshness.
- Onion: Red or white onion works well.
- Dressing: Fresh lemon juice is preferable to bottled lemon juice.
- Olive oil: Extra-virgin olive oil gives the salad its best flavor.
- Serving: Dress shortly before serving to maintain crispness.