Salat Katzutz - "chopped Salad" (Israeli Salad)

Submitted by Mivashel

"my favorite salad, the easiest and simplest thing you've ever had. Israelis put it in any type of pita, and eat it at breakfast, lunch, and dinner. It is the best. Very healthy, simple, and easy. The quality of the vegetables really make the salad, so get the firmest and ripest tomatoes, cucumber, etc. That's why this is best IN ISRAEL :)"

 

• Ready In: 10mins
• Ingredients: 7
• Yields: 4 bowls
• Serves: 4

ingredients

• 1 cucumber (english or seedless is best)
• 2 tomatoes (firm, ripe!)
• 1⁄2 red onion
• 1⁄2 red pepper (optional)
• parsley
• 1 lemon
• olive oil

directions

1. chop up the cucumber and tomato FINELY. It is chopped salad, because it is supposed to be chopped up! i'd say peel the cucumber, but it's not a must. The firmer, tastier the tomato, the better! If using red pepper, chop it up to about the same small size.
2. Chop up the red onion very small, maybe even slightly finer than the other vegetables.
3. Cut up/dice the parsely to taste - i'd probably use about 4 sprigs of parsely (any type works - italian, curly, etc.).
4. the key is the dressing - very simple - simply make a 50/50 olive oil and lemon juice mix, and salt and pepper to taste.
5. Mix it all together in a bowl and serve/eat.

Reviews

[3RiversCook]

Love this salad. Very good and so easy.

 

[Jen in Victoria]

Delicious with hummous in a pita. So simple and refreshing.

 

[Lucky in Bayview]

We LOVED this salad and I believe we could eat it for breakfast, lunch and dinner. This salad will be a staple in our home and proves how simple things realyare the best things. Thanks for sharing this keeper recipe.

 

[GeekyChica]

So simple, yet so delicious! I'm always making variations on this salad, but for kicks and giggles I followed the recipe to a "t". The only adjustments I made were to use quartered grape tomatoes and parsley flakes instead of fresh (I know, I know) because that's what I had.<br/>There really is something about the flavors of the vegetables mixing with that simple 50/50 dressing of evoo and lemon juice that is just heavenly. I used the juice of 1/2 a lemon and an equivalent amount (2 tbsp) of evoo. Served on a whole wheat pita with hummus, lettuce and falafel-- scrumptious. :)

 

[Susie D]

I spooned this salad on top of Recipe #180975 in pita pockets along with plain yogurt. The salad has a very tart lemony flavor that complimented the slightly sweet, spicy meat perfectly. Made for Spring '09 Pick A Chef.