When I first had this at the Chicago restaurant, Ēma, I knew I was going to have to recreate it at home. It's fresh, easy to prepare, and adaptable enough to serve with a variety of dishes.
Cucumber salad is by no means an original dish to the restaurant. It is a classic in Mediterranean cooking, and there are lots of delicious takes on it. I enjoyed this one for it’s simplicity and the size of the dice.
For another take of cucumber salad, Try this Cucumber Salad with Hearts of Palm.
This salad can be eaten on it’s own, but I think that it works best as an accompaniment to grilled meat, either a kabob or a sandwich. It works like a bright, acidic relish.
Israeli Cucumber Salad
Ingredients
- ½ Persian cucumber
- 2 roma tomatoes seeds removed
- 1 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 tablespoon fresh parsley finely minced
- 2 tablespoon onion diced
- pinch of salt
Instructions
- Begin by dicing up your cucumbers into a small dice. Think approximately the size of a pea.
- Remove seeds from tomatoes, and dice them in the same fashion.
- Repeat for the onion.
- Add all three to a small mixing bowl along with olive oil, lemon juice, minced parsley, and salt. Stir lightly to coat and serve or refrigerate for later.
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