Israeli Salad

5 from 1 vote

Israeli Salad or shirazi salad, has small diced veggies in a lemon dressing and can be eaten as a salad or an accompaniment to a variety of middle eastern and mediterranean entrees.

Prep Time10

Cook Time0

Total Time10

Course: Side Dish

Cuisine: Mediterranean

Servings: servings

Calories: 143kcal

Author: Sarah Baumeister

Ingredients

1 english cucumber or 2-3 persian cucumbers
2 roma tomatoes seeds removed
¼ cup olive oil
2 tablespoon lemon juice
¼ cup fresh parsley finely minced
2 tablespoon red onion diced
½ tsp. salt
½ tsp. pepper

Instructions

From top to bottom, peel cucumber, leaving half of the skin on so that it looks striped.
Dice up your cucumbers into a small dice.
Remove seeds and cores 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 immediately or refrigerate for 15-20 minutes and serve.

Notes

This salad is freshest and most crisp if dressed and served right away. Cut all of the vegetables and add to the mixing bowl before adding the dressing at the last minute for the freshest taste and texture.

The longer the salad sits, the more liquid is released from the cucumbers and tomatoes. It will be delicious, it will just be less crisp. The flavors however, will be stronger, so you may prefer allowing this salad to sit in the fridge for 15-20 minutes before serving.

Nutrition