Israeli salad is probably the easiest salad in the world. The two main ingredients, tomato and cucumber, are widely available in most parts of the world. Sometimes onion and parsley are also added. The salad dressing is made up of lemon juice and olive oil, making it a very fresh and light summer salad. I heard it used to be a dish on a traditional Israeli breakfast table, but now it has disappeared as Western cereals have invaded Israel. What a shame! This one is a much better choice for morning fuel!
The key to this dish is to chop the vegetables into finely diced pieces. I found using fresh and firm tomatoes and cucumbers helps a lot, also using a serrated knife works better too. But of course, if you can’t chop them nicely, dicing them into any kind of chunks is fine as well. The most important thing is to enjoy a fresh simple salad. 😉
Kitchen Gadgets: None
¼ yellow pepper
1 tbsp lemon juice
1 tbsp olive oil
sea salt to taste
freshly ground black pepper to taste
1. Finely dice the tomatoes and cucumbers, thinly slice the yellow pepper length-wise.
2. Mix lemon juice and olive oil and sprinkle it evenly on the salad.
3. Mix well, add salt and pepper, it’s done!