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Israeli Salad

By Groceree

Also known as Salat Katzutz · Israeli Chopped Salad

Cucumber, tomato and red onion, often with red pepper, chopped into tiny, even dice, dressed with lemon juice, olive oil and salt, and tossed with parsley and mint. Eaten at breakfast, lunch and dinner, and stuffed into every falafel pitta.

Last updated

A bowl of very finely diced cucumber, tomato, red onion and herbs glistening with olive oil
Servings
4 servings
Prep
15 min
Total
15 min

Ingredients

  • cucumbers3
  • tomatoes3
  • red peppers (optional)1
  • red onions½
  • flat-leaf parsley1 handful
  • mint1 small handful
  • lemons1
  • extra virgin olive oil3 tbsp
  • salt¾ tsp
  • sumac (optional)½ tsp

Instructions

  1. 01

    Dice the , , the , if using, and the as small and evenly as you can, about 5 mm.

  2. 02

    Finely chop the and and put everything in a bowl.

  3. 03

    Just before serving, squeeze the , dress the salad with the juice, and , and toss.

  4. 04

    Sprinkle with the , if using.

Notes

  • The fine, even dice is the whole point — take your time with the knife.
  • Dress it at the last moment, or the salt draws out water.
  • The same salad is eaten across the region as Arab salad, Shirazi salad or çoban salatası.

Nutrition per serving

Calories
110 kcal
Protein
2 g
Carbs
8 g
Fat
8 g

Estimated from the ingredients.

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