The Kitchen · Kitchen Basics
Classic Israeli Salad
From The Kitchen · a prep-ahead staple
This is one of my favorite refrigerator staples. It's bright, crunchy, and adds instant freshness to grain bowls, wraps, grilled fish, or chicken.
Scale
Ingredients
- 2 English cucumbers, diced
- 4 Roma tomatoes, diced
- ¼ cup finely diced red onion
- ¼ cup chopped parsley
- 2 tablespoons chopped mint (optional)
- 2 tablespoons extra virgin olive oil
- Juice of one lemon
- Sea salt
- Fresh cracked pepper
Method
- Combine vegetables and herbs.
- Whisk olive oil and lemon juice together.
- Toss gently.
- Chill 20 minutes before serving.
Storage: Best within 2 days; the flavor deepens after an hour.
Gina's tip
It tastes even better after sitting for an hour.
Coach's Note
Keep a bowl of this in the fridge and you'll eat more vegetables without trying. Freshness within reach is half the battle.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina