Jerusalem Salad (Israeli Cucumber Tomato Salad)

5 from 1 vote

Jerusalem Salad (Israeli Cucumber Tomato Salad)

Jerusalem Salad is a crisp, lemony mix of cucumber, tomato, red onion, and parsley finished with good olive oil. It comes together in 15 minutes with no cooking required, and it's the kind of bright, refreshing side that balances out a rich main or fills a pita alongside falafel.

Prep Time15

Total Time15

Course: Side Dish

Cuisine: Mediterranean

Diet: Gluten Free

Servings: people

Calories: 95kcal

Author: Gwen Wolken

Ingredients

3 kirby or Persian cucumbers
2 fresh tomatoes seeded and diced
⅓ cup red onion minced
½ cup fresh parsley chopped
2 tablespoons 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

Optional: Finish the salad with a pinch of sumac!

Store leftover Jerusalem Salad in an airtight container in the fridge for up to 2 days. Drain any liquid that collects before eating. It's best enjoyed the day it's made, since the vegetables soften the longer they sit in the dressing.

To make ahead, chop the cucumbers, tomatoes, onion, and parsley up to a day in advance and store them separately in the fridge. Add the lemon juice, olive oil, and salt right before serving.

Since this salad only has a few ingredients, the quality of your olive oil really shows. A good extra virgin should taste peppery at the finish.

Nutrition