Israeli Salad
Try this Israeli Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 cup minced fresh parsley
- 3 tbsp extra virgin olive oil
- 1 lb persian cucumbers diced
- 1 lb fresh ripe tomatoes seeded and diced
- 1/3 cup minced onion (optional)
- 3 tbsp fresh lemon juice
- salt to taste (i use about 1/2 tsp)
- Carbohydrate 3.20343480102081 g
- Cholesterol 0 mg
- Fat 2.56216809252538 g
- Fiber 0.840101080856249 g
- Protein 0.644408482109385 g
- Saturated Fat 0.35487273295424 g
- Serving Size 1 1 Serving (128g)
- Sodium 5.09710856433569 mg
- Sugar 2.36333372016456 g
- Trans Fat 0.107467196832678 g
- Calories 35 calories
Here is the way I like to dice the Persian cucumbers-- it produces small, even, triangular pieces. Slice the Persian cucumber in half lengthwise. Slice each half into 4 slices lengthwise, so you have 8 long, thin pieces total. Hold the long, thin pieces together with one hand, and slice the bunch into very small pieces with the other hand. Place the diced cucumbers into a large mixing bowl along with all the other ingredients. Mix till vegetables are well coated with parsley, oil, lemon juice, and salt. Best served fresh at room temperature. You can also serve chilled for a more refreshing salad.
