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    Home » Recipes » Salads » Israeli Cucumber Salad

    Published: Jun 21, 2019 · Modified: Mar 27, 2023 by Sarah Baumeister · This post may contain affiliate links · Leave a Comment

    Israeli Cucumber Salad

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    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 or Greek Cucumber Salad.

    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.

    chopped greek salad featured

    Israeli Cucumber Salad

    Sarah Baumeister
    This Israeli Cucumber Salad has small diced veggies in a quick dressing and can be eaten as a salad or a salsa.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 0 minutes mins
    Total Time 10 minutes mins
    Course Side Dish
    Cuisine Mediterranean
    Servings 4 servings
    Calories 42 kcal

    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.

    Nutrition

    Calories: 42kcalCarbohydrates: 3gProtein: 0.4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 3mgPotassium: 104mgFiber: 1gSugar: 1gVitamin A: 350IUVitamin C: 9mgCalcium: 7mgIron: 0.2mg
    Tried this recipe?Let us know how it was!

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    Hi, I'm Sarah! I am a wife, mother, and believer. I have been cooking since I could stand and am excited to share my love for being in the kitchen with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, we love it all!

    Learn more about me →

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