📝 About This Recipe
This vibrant Israeli salad is the heartbeat of Middle Eastern cuisine, celebrated for its refreshing crunch and zesty brightness. The secret lies in the 'shuk-fresh' quality of the vegetables and the precision of the dice—the smaller the pieces, the more sophisticated the flavor profile. Dressed simply with cold-pressed olive oil and fresh lemon, it is a versatile masterpiece that brings a burst of sunshine to any table.
🥗 Ingredients
The Vegetables
- 6 pieces Persian cucumbers (unpeeled, firm, and very finely diced)
- 4 large Roma or vine-ripened tomatoes (seeded and very finely diced)
- 1 medium Red bell pepper (stemmed, seeded, and finely diced)
- 4-5 pieces Radishes (trimmed and finely diced for extra crunch)
- 1/2 small Red onion (minced very finely)
- 3 stalks Green onions (white and light green parts, thinly sliced)
Herbs and Aromatics
- 1 bunch Fresh flat-leaf parsley (finely chopped, stems removed)
- 1/4 cup Fresh mint leaves (finely chiffonaded)
- 1 clove Garlic (grated or crushed into a paste)
The Dressing and Garnish
- 3-4 tablespoons Extra virgin olive oil (high-quality, robust flavor)
- 2-3 tablespoons Fresh lemon juice (about 1 large lemon)
- 1 teaspoon Kosher salt (or to taste)
- 1/2 teaspoon Freshly ground black pepper (to taste)
- 1 teaspoon Ground sumac (optional, for a tangy, floral finish)
- 1 teaspoon Za'atar spice blend (optional garnish)
👨🍳 Instructions
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1
Begin by washing all your vegetables and herbs thoroughly in 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 a uniform 1/4-inch dice. Place them into a large, non-reactive mixing bowl.
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3
Core the tomatoes and remove the watery seeds to prevent the salad from becoming soggy. Dice the flesh to the same 1/4-inch size as the cucumbers.
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4
Finely dice the red bell pepper and the radishes. Consistency in size is key for the perfect 'chopped' experience, as it ensures every bite has a bit of everything.
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5
Mince the red onion very finely. If you find raw onion too sharp, soak the minced pieces in ice water for 5 minutes, then drain and dry before adding.
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6
Slice the green onions into thin rounds and add them to the bowl along with the red onions.
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7
Finely chop the parsley and mint. Avoid over-chopping the herbs to the point of bruising; you want bright green flecks, not a paste.
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8
In a small separate jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, crushed garlic, salt, and black pepper until emulsified.
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9
Pour the dressing over the chopped vegetables and herbs. Use a large spoon or spatula to toss everything gently until every piece is glistening.
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10
Sprinkle the ground sumac over the top. This adds a beautiful deep red color and a unique citrusy tartness typical of authentic Israeli salads.
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11
Taste the salad and adjust the seasoning. You may want an extra squeeze of lemon or a pinch more salt depending on the sweetness of your tomatoes.
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12
Let the salad sit for 5-10 minutes at room temperature. This allows the salt to draw out just enough juice from the vegetables to mingle with the olive oil, creating a delicious 'liquid gold' at the bottom of the bowl.
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13
Transfer to a shallow serving bowl and finish with a dusting of za'atar if desired. Serve immediately while the vegetables are at their maximum crispness.
💡 Chef's Tips
Use Persian or English cucumbers rather than standard field cucumbers; they have thinner skin and fewer seeds. The secret to a true Israeli salad is the size of the dice—aim for pieces no larger than 1/4 inch. Always seed your tomatoes; the internal gel is tasty but will make the salad watery within minutes. Dress the salad just before serving. If left to sit for hours, the vegetables will lose their crunch and release too much liquid. For a spicy kick, add half a finely minced serrano or jalapeño pepper to the mix.
🍽️ Serving Suggestions
Serve as part of a classic Israeli breakfast alongside shakshuka and labneh. Stuff it into a warm pita with hot falafel, hummus, and a drizzle of tahini sauce. Pair it with grilled chicken skewers or lamb chops for a refreshing contrast to smoky meats. Top with crumbled feta cheese or toasted pine nuts for a more substantial salad. Enjoy it with a glass of chilled Arak or a fresh mint lemonade.