VegetarianŞekerpare
55 min · 982 kcal · Snacks · Middle Eastern
Middle Eastern
Israeli Salad
The everyday chopped salad of Israeli tables — tomato, cucumber, onion and parsley cut small and dressed simply with lemon juice, olive oil and salt. Eaten at breakfast alongside eggs and bread, or with grilled meat and hummus later in the day. The whole character of the dish lies in the knife work: the finer and more even the dice, the better it tastes.
Method
- Quarter 2 firm tomatoes and scrape out the seeds and watery pulp with your thumb or a teaspoon — leaving them in makes the salad soupy. Cut the firm flesh into a neat 5 mm dice and put it in a mixing bowl.
- Trim 2 cucumbers but leave the skin on. Cut them lengthways into 5 mm batons, then across into a dice the same size as the tomato, and add to the bowl.
- Chop 2 tbsp of red onion as finely as you can — almost a mince, so it seasons the salad rather than dominating it. If the onion is sharp, rinse it briefly under cold water and pat dry before adding it to the bowl.
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276kcal
7gprotein
34gcarbs
15gfat
8gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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