Salad

Israeli salad

Name: Israeli salad
Total time: 15 min
Yield: serves 4
Ingredients: 2 Tomato; 1 Cucumber; 1/4 Onion; a handful Parsley; 1/2 Lemon; 2 tbsp Olive oil

Preparation time: 15 min
Servings: serves 4

Ingredients

serves 4

Tomato — to buy2
Cucumber — to buy1
Onion — to buy1/4
Parsley — to buya handful
Lemon — to buy1/2
Olive oil — to buy2 tbsp

Preparation

Dice the tomato, cucumber and onion into very small, even pieces about 5 mm — that fine, regular dice is the signature of this salad, so take your time.
Deseed the tomato if you want a less watery salad, scooping out the seeds with a small spoon before dicing it.
Mix the diced vegetables in a bowl with the chopped parsley.
Squeeze the lemon half to get its juice, removing any seeds.
Season with lemon juice, olive oil, salt and pepper, then mix well.
Serve chilled, as a side, ideally within the hour so the vegetables stay crunchy.