Israeli salad
סָלָט יִשְׂרְאֵלִי
The whole thing is in the knife work.
Serves 6Hands-on 20 minTotal 20 minPareve
Ingredients
- 6 Lebanese cucumbers
- 5 Ripe tomatoes
- 0.5 Red onion
- 1 cup Flat-leaf parsley
- 1 Lemon
- 3 tbsp Olive oil
- 1 tsp Salt
Method
- 01Dice everything to five millimetres. Smaller than feels reasonable. This is the recipe.
- 02Salt the tomatoes separately and leave ten minutes, then drain what they give up — otherwise the salad waters down on the table.
- 03Combine, dress with lemon and oil, and season.
- 04Dress at the last moment. It does not hold.
The bit that matters
Seed the tomatoes if they are watery. A good Israeli salad is dry enough to eat with a fork.