📝 About This Recipe
Known as the pulse of Israeli cuisine, this finely diced salad is a vibrant celebration of freshness, crunch, and acidity. Rooted in Mizrahi Jewish traditions, it elevates humble garden vegetables into a culinary staple that graces every table from breakfast to dinner. What sets this version apart is the meticulous 'katzutz' (chopped) technique, ensuring every spoonful delivers a perfect explosion of lemon, olive oil, and herb-infused juice.
🥗 Ingredients
The Garden Base
- 6 pieces Persian Cucumbers (firm, unpeeled, and very finely diced)
- 4 large Roma or Vine-Ripened Tomatoes (firm, seeds removed if very watery, finely diced)
- 1 large Red Bell Pepper (stemmed, seeded, and finely diced)
- 4-5 pieces Radishes (trimmed and finely diced for extra crunch)
- 3 stalks Green Onions (white and light green parts, thinly sliced)
- 1/4 cup Red Onion (minced very finely)
The Herb Garden
- 1 bunch Fresh Flat-Leaf Parsley (leaves only, finely chopped)
- 1/4 cup Fresh Mint Leaves (finely chiffonaded)
The Signature Dressing
- 3 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
- 2-3 tablespoons Fresh Lemon Juice (from about 1.5 lemons)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Sumac (optional, for a tangy Middle Eastern flair)
- 1/2 teaspoon Dried Za'atar (optional garnish)
👨🍳 Instructions
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1
Begin by washing all vegetables and herbs thoroughly under cold water. Pat them completely dry with a kitchen towel; excess water will dilute the dressing.
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2
Slice the Persian cucumbers into thin planks, then into matchsticks, and finally into 1/4-inch cubes. Precision is key—the smaller the dice, the more authentic the salad.
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3
Dice the tomatoes to the same size as the cucumbers. If the tomatoes are particularly juicy, you may want to gently squeeze out the excess seeds before dicing to prevent the salad from becoming soggy.
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4
Finely dice the red bell pepper and radishes, maintaining a consistent size with the cucumbers and tomatoes for a beautiful mosaic look.
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5
Mince the red onion and slice the green onions thinly. Combine all the diced vegetables into a large, non-reactive glass or ceramic mixing bowl.
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6
Gather the parsley and mint into tight bundles and chop them very finely. Avoid bruising the herbs by using a very sharp knife.
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7
Add the chopped herbs to the bowl with the vegetables and toss gently with your hands or large spoons to distribute the colors evenly.
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8
In a small separate jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper until emulsified.
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9
Pour the dressing over the vegetables only when you are ready to serve. This preserves the 'crunch' that defines a great Salat Katzutz.
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10
Toss the salad thoroughly so every piece of vegetable is glistening with oil and lemon.
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11
Sprinkle the sumac over the top for a beautiful purple hue and an extra layer of citrusy depth.
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12
Taste and adjust the seasoning. You might find it needs an extra pinch of salt or a squeeze of lemon to truly sing.
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13
Transfer to a shallow serving bowl and garnish with a pinch of za'atar if desired. Serve immediately.
💡 Chef's Tips
Use the freshest vegetables possible; since there is no cooking involved, the quality of the produce is everything. Always use Persian or English hothouse cucumbers as they have thin skins and tiny seeds, providing the best texture. Do not dress the salad in advance; the salt will draw moisture out of the vegetables and turn the salad watery within 20 minutes. For a truly professional look, aim for a 'Brunoise' cut—cubes that are roughly 3mm to 6mm in size. If you find raw red onion too sharp, soak the minced pieces in cold water for 5 minutes and drain before adding to the bowl.
🍽️ Serving Suggestions
Serve as part of a classic Israeli breakfast alongside shakshuka, labneh, and warm pita bread. Pair it with grilled chicken schnitzel or lamb kebabs for a refreshing contrast to fried or roasted meats. Stuff it inside a falafel pita sandwich with plenty of creamy tahini sauce. Use it as a bright side dish for a Shabbat lunch featuring cholent or hamin. Enjoy it with a glass of chilled white wine like a Sauvignon Blanc or a refreshing Nana Mint lemonade.