Israeli Salad
A vibrant, finely chopped salad of tomatoes, cucumbers, and fresh herbs with lemon and olive oil. Light, refreshing, and perfect as a side or mezze.
- Total time
- 15 min
- Servings
- 4
- Calories
- 145
- Protein
- 3g
Ingredients
- 4 medium ripe Roma tomatoes
- 1 medium English cucumber
- ¾ cup, packed fresh Italian flat-leaf parsley
- ¼ cup, packed fresh mint leaves
- 2 tablespoons fresh dill
- ¼ small red onion
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- 1
Cut 4 medium Roma tomatoes in half lengthwise, then slice each half into thin half-moons. Lay them flat on a cutting board and chop them into small, roughly 1/4-inch dice. Transfer to a large mixing bowl.
- 2
Trim the ends from 1 medium English cucumber and slice it lengthwise into quarters. Chop each quarter crosswise into 1/4-inch pieces, keeping the skin on for texture and nutrition. Add to the bowl with the tomatoes.
- 3
Finely chop 0.75 cup packed fresh Italian flat-leaf parsley leaves — discard thick stems. Stack the leaves, roll them into a tight log, then slice thinly crosswise before chopping. Add to the bowl.
- 4
Stack 0.25 cup packed fresh mint leaves and chop them finely just before adding — mint bruises easily and turns black if cut too far ahead. Tear larger leaves by hand if preferred. Add to the bowl.
- 5
Chop 2 tablespoons fresh dill fronds into small pieces and add to the bowl.
- 6
Finely dice 0.25 small red onion into 1/8-inch pieces. If the onion flavor feels too sharp, soak the pieces in cold water for 2 minutes, then drain well and pat dry on paper towels before adding — this mellows the bite. Add to the bowl.
- 7
Pour 3 tablespoons extra-virgin olive oil and 2 tablespoons fresh lemon juice over the vegetables. Sprinkle with 0.5 teaspoon kosher salt and 0.25 teaspoon freshly ground black pepper. Toss gently but thoroughly with a large spoon until everything is well combined — all the pieces should glisten with dressing.
- 8
Taste a spoonful and adjust seasoning if needed — you may want an extra pinch of salt or squeeze of lemon depending on the tomato sweetness. Serve immediately as part of a mezze platter, alongside hummus, tahini, and warm pita bread, or as a fresh side to grilled meats or fish.
Tools you’ll need
- chef's knife
- cutting board
- large mixing bowl
- large spoon
- paper towels
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