Israeli Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Finely dice the 4 Persian cucumbers, finely diced, 4 firm tomatoes, seeded and finely diced, and 1/4 red onion, finely diced into small, even pieces — the fine, uniform cut is really the whole dish. Add them to a bowl with the 1/4 cup chopped parsley.

Step 2

Just before serving, add the 3 tbsp olive oil, 2 tbsp lemon juice, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss and taste, adjusting salt and lemon. Dressing at the last minute keeps it crisp instead of watery.

Step 3

Seeding the tomatoes keeps the salad from getting soupy. Persian or English cucumbers are best since they're less watery and don't need peeling. For a variation, swap the parsley for mint, or use both.