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.
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
- 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
- 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.