Israeli Salad
Photo: Gila Brand, CC BY 2.5
Israeli salad is a bowl of finely diced cucumber, tomato and onion with parsley, dressed in nothing more than oil, lemon and spice. The small, even 1 cm cut is the whole technique, since it lets the dressing coat every piece and keeps the salad easy to scoop onto bread or beside grilled food. Za'atar gives it an earthy, herbal edge, and thyme works if you lack it.
Instructions
Cut the cucumber, tomato and onion into small cubes, about 1 cm on each side. Keeping the pieces the same size means every forkful has a bit of each vegetable.
Put the cubed vegetables in a large bowl and add the chopped parsley. Toss them gently so the parsley spreads through the salad.
In a small bowl or jar, combine the oil, lemon juice or vinegar, salt, pepper and za'atar. Stir or shake until the dressing looks evenly mixed, with the herbs suspended in it.
Pour the dressing over the vegetables and toss to coat. Taste a piece of cucumber and tomato together, then add more salt, pepper or lemon juice if the salad needs it.
Make it personal.
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