Israeli Chopped Salad with Lemon and Olive Oil
A finely diced Israeli salad of cucumber, tomato, and pepper, dressed simply in olive oil, lemon, and fresh herbs.
In Israel this salad shows up at breakfast as often as dinner, cut so finely that every bite gets a bit of cucumber, tomato, pepper, and onion in one spoonful. It's less a recipe than a technique — the smaller and more even the dice, the better the salad holds together.
Because everything here is fresh vegetables dressed simply in olive oil and lemon, with only a light scattering of feta for richness, it's naturally low in calories and carbohydrates while still delivering fiber and vitamin C, making it a good fit for anyone watching either. Keep the dice small and the dressing light, and let it sit five minutes before serving so the flavors settle.
Ingredients
- 2 cups finely diced cucumber
- 2 cups finely diced tomato
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced red onion
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh mint
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp crumbled feta — optional
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Combine cucumber, tomato, bell pepper, red onion, parsley, and mint in a large bowl.
- 2Whisk olive oil, lemon juice, salt, and pepper in a small bowl.
- 3Pour dressing over vegetables and toss to combine.
- 4Let sit 5 minutes for flavors to meld, then top with feta if using and serve.