Prep 10 mins
Cook 0 mins
From the Canadian Living Test Kitchen.By The Canadian Living Test Kitchen In Hebrew, this salad is called Salat Yerakot Israeli and is always cut in a perfect dice. You may chop and combine the vegetables up to 2 hours ahead, then cover and set aside on the counter. Add the dressing just before serving.
- 4 tomatoes, quartered and seeded
- 1 English cucumber, quartered and seeded
- 1⁄2 small vidalia onions or 1⁄2 small sweet onion
- 1⁄3 cup fresh parsley, coarsely chopped (or to taste if you find this is an overpowering amount of parsley)
- 2 tablespoons tbsps extra-virgin olive oil
- 2 tablespoons tbsps lemon juice
- 3⁄4 teaspoon sea salt
- Cut tomatoes, cucumber and onion into 1/4-inch (5 mm) dice and place in bowl. Add parsley, oil, lemon juice and salt
- Toss to combine.
This is good with Middle Eastern meals. The salad is only as good as the ingredients put in. I used plum tomatoes, I peeled my English cucumber, I used vindalia onion, less flat leaf parsley, unrefined extra virgin olive oil, freshly squeezed lemon juice (wasn't the best lemon though), and sea salt, to taste. Made for the VIP in Veggie Swap 38 ~ September ~
A lovely salad on a hot summer day! I LOVE parsley so no problem adding plenty. ;) the store had no vidalias so I used a couple shallots. This was wonderful & the 4 of us finished it all! Made for Veggie Swap. Thank you!