Total Time
Prep 15 mins
Cook 0 mins

This kosher salad was posted for the World Tour 2005 RecipeZaar event. The source is The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens. DH and I love the flavors of this simple salad. The fresh herbs really make this dish. As a bonus, it's also a South Beach diet friendly dish.

Ingredients Nutrition


  1. Finely chop the vegetables.
  2. Lightly mix with the remaining ingredients.
  3. Serve at room temperature.


Most Helpful

Thank you for posting this recipe. I left out the mint and dill since I didn't have any, plus added a little bit of red onion for variety. I also wanted to warn others to avoid the mistake that I made. Try to put the "dressing" on as close to serving as possible. Salt will draw out the liquid in the vegetables and when it was time for me to serve the salad a few hours later, they were swimming in liquid.

LawyerMom November 07, 2009

Made exactly as stated - very easy & refreshing on a summer night! THanks!!

Mellowpuff May 19, 2009

My friend Debbie brought this to a BBQ tonight. She skipped the parsley, mint and dill and it was still great. Very nice as a side dish to the marinated flank steak and corn on the cob. Everyone liked it.

Oolala May 30, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a