Jerusalem Salad
Say hello to a vibrant and refreshing Jerusalem Salad that will transport you directly to the bustling streets of Jerusalem! Every crisp bite of this Israeli salad recipe is a tantalizing dance of flavors. This salad is not just a dish, it's a culinary journey that will leave your taste buds begging for more.
Servings: 4 people
Calories: 95kcal
Ingredients
- 3 kirby or Persian cucumbers
- 2 fresh tomatoes seeded and diced
- ⅓ cup red onion minced
- ½ cup fresh parsley chopped
- 2 tablespoon extra virgin olive oil
- 1 lemon juiced
- sea salt to taste
Instructions
- Slice the cucumbers in half.
- Slice each half into 4 slices lengthwise so you have 8 long slices.
- Hold the long slices together and slice the bunch crosswise into very small pieces.
- Place the diced cucumbers into a large mixing bowl.
- Chop the onion. Add to the bowl.
- Chop the parsley. Add to the bowl.
- Seed and dice the tomatoes. Add to the bowl.
- Add the rest of the ingredients.
- Mix until the vegetables are well coated and combined.
- Taste and add more lemon, oil or salt if needed.
- Best served at room temperature but can be made ahead and chilled for a more refreshing salad.
Notes
Feel free to change up this recipe to suit your tastes. Add peppers, use mint along with or in place of the parsley, add tahini, etc. It's really a choice and this salad is super easy to use with variations!
Store leftover Jerusalem salad in the refrigerator in an airtight container. Drain any liquids before eating. This salad is best served fresh, but will keep for 1-2 days in the refrigerator once mixed.
Nutrition
Calories: 95kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 306mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1194IU | Vitamin C: 35mg | Calcium: 33mg | Iron: 1mg
