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Israeli Salad

Israeli SaladIsraeli SaladIsraeli SaladIsraeli Salad

This salad recipe from Israel is versatile and tasty. Persian cucumbers, tomatoes, parsley, olive oil, lemon juice, onion. Vegan, kosher, pareve.

Prep time: PT5M

Cook time: PT10M

Total time: PT15M

Rating

4.9 stars (55 reviews)

Keywords

salad recipe

Ingredients

Categories

Cuisine

Steps

  1. Here is the way I like to dice the Persian cucumbers-- it produces small, even, triangular pieces. Slice the Persian cucumber in half lengthwise.
  2. Slice each half into 4 slices lengthwise, so you have 8 long, thin pieces total.
  3. Hold the long, thin pieces together with one hand, and slice the bunch into very small pieces with the other hand. Note: Persian cucumbers have lots of little seeds, which add to their flavor. If you have trouble digesting seeds, you can seed the cucumber easily by slicing it in half lengthwise and scooping out the seed-filled center.
  4. Place the diced cucumbers into a large mixing bowl along with all the other ingredients.
  5. Mix until vegetables are well coated with parsley, oil, lemon juice, and salt.
  6. Best served fresh at room temperature. You can also serve chilled for a more refreshing salad.

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 70 kcal
  3. Carbohydrates: 5 g
  4. Protein: 1 g
  5. Fat: 5 g
  6. Sodium: 6 mg
  7. Sugar: 2 g

Reviews

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