Make an Israeli Salad

This refreshing, delicious salad consists of finely diced tomatoes and cucumber, topped with lemon juice and olive oil. This is usually served inside a pita with falafel, or can be used as a side dish with meals. Sometimes it is also called "Jerusalem salad."

Ingredients

  • 1 fresh and peeled cucumber
  • 2 plum tomatoes (or 1 regular tomato)
  • 1 1/2 tablespoons of fresh chopped dill (adjust to suit taste)
  • 1 1/2 tablespoons of fresh chopped parsley (adjust to suit taste)
  • 2 tablespoons olive oil
  • juice of 1 lemon (about 3 tablespoons)
  • 3 scallions

Steps

  1. Wash the vegetables. Take extra care with the scallions and herbs.
  2. Slice a cucumber in half, then in half once again, and then cut across so as to dice it. Try to get the slices of all the vegetables as thin as possible.
  3. Cut a tomato in half, and then into smaller slices, to dice this as well.
  4. Add cut up scallions to the salad.
  5. Chop the washed dill and parsley and add to the salad.
  6. Mix everything well.
  7. Just before serving, add the lemon juice and olive oil.
  8. Serve as a side dish to any meal, or add to a warm pita with falafel, shawarma, or any other delightful Middle Eastern meal.


Tips

  • Make sure to not add the lemon juice and olive oil until you are just about to serve. If left too long, it will sour the salad and also pickle the cucumbers.
  • The smaller and thinner the vegetables, the better the salad.
  • Dice vegetables by hand or use a chopper. Dice this on the smaller size setting.

Warnings

  • A child should never be allowed to use a sharp knife unless under adult supervision.

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