Israeli Chopped Salad
The perfect accompaniment to any Mediterranean dish, Israeli chopped salad is simple and fresh with tomatoes, cucumbers, fresh herbs and bright lemon.
Servings: 4 servings
- 6 Persian cucumbers peeled and chopped
- 3 Medium sized tomatoes
- 1 Lemon juiced
- 1 Small bunch of mint roughly chopped
- 1/4 cup Extra-virgin olive oil
- 1/8 cup Balsamic vinegar
- 1 tsp Kosher salt or to taste
- 1/4 tsp pepper
Begin by chopping the cucumbers and tomatoes into small-medium sized cubes and reserve a bowl.
In another smaller bowl, whisk together the olive oil, balsamic and lemon juice until it slightly emulsifies and add dressing to chopped vegetables along with the chopped herbs.
Season with salt and pepper and taste for seasoning. Serve immediately.
If making the salad ahead of time, chopped the vegetables and add them to a bowl and in another bowl whisk the dressing ingredients and toss salad with dressing right before serving.
Same goes with the fresh herbs, chop them before you are ready to serve so the leaves don't wilt.
Israeli chopped salad is incredible versatile. Feel free to add feta cheese, chopped avocado, chopped red onion or chopped bell pepper.
Calories: 156kcal | Carbohydrates: 9g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 588mg | Potassium: 280mg | Fiber: 2g | Sugar: 4g | Vitamin A: 476IU | Vitamin C: 23mg | Calcium: 25mg | Iron: 1mg