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
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
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