Israeli Salad

The foundation of Israeli cuisine — finely diced vegetables in lemon and olive oil. Simple perfection.

Ingredients

• 3 roma tomatoes, very finely diced
• 2 Persian or 1 English cucumber, very finely diced
• 1/2 red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped (optional)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• Salt and pepper

Directions

1. The key is uniform, very small dice — about 1/4 inch.

Combine tomatoes, cucumber, onion, and herbs.

1. Dress with olive oil and lemon juice. Season generously with salt and pepper.
2. Toss gently and serve immediately or within 30 minutes before it gets watery.

Notes

The fineness of the dice is the authentic Israeli technique. The small pieces create an almost salsa-like mixture where every bite has all three vegetables. Serve with hummus, falafel, or grilled meats.