This is barely a recipe, more a suggestion of an easy and flavorful summer side dish that will works well with any Middle Eastern or Mediterranean main course, or even on its own with a dollop of hummus.
This chopped salad is very popular not just in Israel but all over the Middle East. It comes together in just a few minutes but will also benefit from resting in the fridge for an hour or two.
Israeli Chopped Salad
250 g ripe cherry tomatoes
1 large cucumber (approx 450 g)
1/2 red onion
juice of 1 lemon
2 tablespoons extra virgin olive oil
salt and pepper to taste
optional extra toppings: chopped parsley, pomegranate seeds, feta cheese, sumac
Serves 4 as a side dish
Slice the onion, then soak in cold water for 15 minutes to reduce the bite (skip this if you like some bite to your salad). Pat dry, then chop into fine dice.
Quarter the cherry tomatoes.
Peel the cucumber and quarter lengthwise. Scoop out any excess seeds if necessary, then dice.
Place the onion, tomatoes and cucumber in a bowl and add the lemon juice, olive oil and seasoning. Toss well, and serve immediately or chill for a few hours.
photos and food styling by Yaelle
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