Israeli Salad

Name: Israeli Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Bulgarian
Ingredients: 4 pieces cucumbers; 4 pieces tomatoes, firm; 0.5 pieces red onion; 30 g flat-leaf parsley; 3 tbsp lemon juice; 4 tbsp extra virgin olive oil; 0.75 tsp salt; 0.25 tsp black pepper

🥗 SaladБГ

Prep20 min

Cook0 min

Total20 min

Finely diced cucumber and tomato with lemon and olive oil — the smaller the dice, the better the salad.

Ingredients

Serves:4

4 pieces cucumbers
4 pieces tomatoes, firm
0.5 pieces red onion
30 g flat-leaf parsley
3 tbsp lemon juice
4 tbsp extra virgin olive oil
0.75 tsp salt
0.25 tsp black pepper

Nutrition (estimated)

high confidence

196kcal · per serving

2.9g

Protein

14.6g

Carbs

15.5g

Fat

Recipe total: 783 kcal · P 11.7g · C 58.3g · F 62.2g

Estimated from 8 of 8 ingredients

Approximate estimate, calculated from the ingredients.

Steps

1
Dice the cucumbers into 5 mm cubes — small and even. This is a knife-skills salad and there is no shortcut.
2
Deseed the tomatoes before dicing them the same size, so the salad stays crisp rather than swimming.
3
Dice the onion very finely and chop the parsley.
4
Combine everything in a bowl.
5
Dress with the lemon juice and olive oil and season.
6
Toss and serve within 20 minutes — it loses its crunch quickly once salted.

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