Israeli Chopped Salad
This vibrant and refreshing salad features a finely diced medley of crisp cucumbers, juicy tomatoes, and bell peppers tossed in a bright lemon and olive oil dressing.
Ingredients
- •4 medium ripe tomatoes, finely diced
- •4 mini cucumbers or 2 English cucumbers, finely diced
- •1 yellow bell pepper, finely diced
- •1/4 cup finely chopped fresh flat-leaf parsley
- •3 tablespoons extra-virgin olive oil
- •2 tablespoons freshly squeezed lemon juice
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
Wash all the vegetables thoroughly and pat them dry with paper towels.
- 2
Finely dice the tomatoes, cucumbers, and yellow bell pepper into uniform, bite-sized small cubes to ensure the classic texture of the salad.
- 3
Transfer the diced vegetables into a large mixing bowl and add the finely chopped fresh parsley.
- 4
In a small bowl or measuring cup, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, kosher salt, and black pepper until well combined.
- 5
Pour the dressing over the vegetable mixture just before serving and toss gently to combine.
- 6
Taste and adjust the seasoning with a little more salt or lemon juice if desired, then serve immediately.
💡 Chef tips
- Dice the vegetables as uniformly and as small as possible; the hallmark of a great Israeli salad is the precision and fineness of the chop.
- For the best texture and crunch, prepare and dress the salad right before serving, as tomatoes tend to release a lot of water if left sitting in salt.
- You can customize the salad by adding finely minced fresh mint, a pinch of ground cumin, or crumbled feta cheese (if keeping the meal dairy).
✅ How it should turn out
The finished salad is brilliantly colorful, incredibly crisp and crunchy, and bursts with a bright, zesty, and refreshing flavor.