Basics

For your basic ingredients, you’ll need to chop up cucumbers, tomatoes, and red onion. You’ll want about two cucumbers to each tomato, and no more than a quarter of a medium-sized red onion. Combine them in a bowl and dress with a splash of lemon juice, a splash of olive oil, salt, and pepper.

Technique

The key to a really good salad is to cut it as fine as possible. Cut up your cucumbers into thin strips, and then into small squares. Dice your tomatoes and onions as small as possible, too. This maximizes the crunch and gives you lots more space for the dressing to coat the salad.

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To Serve

If you’re making the salad to serve for later, hold off on dressing it until then. If you let the salad sit in the dressing for too long, the salt and lemon juice will bring all the juice out of the vegetables, reducing some of the crunchiness and making the whole dish a bit wet.

The post The Best Way to Make Israeli Salad appeared first on thedancingcucumber.com.

Ingredients

• 4 radishes 
• 3-4 Persian cucumbers 
• 2-3 tomatoes
• Half a bell pepper
• Half a red onion
• 1 lemon 
• 1-2 tablespoons of olive oil 
• A handful of parsley, or more if you like the flavor!
• Salt and pepper to taste

Recipe

1. First, start by washing all of the vegetables. 
2. Then, cut the radishes in half and then cut into thin half-moons. 
3. Dice up the cucumbers, tomatoes, bell pepper, and red onion. 
4. Put all the vegetables into a bowl and squeeze the lemon right over everything. 
5. Pour over the olive oil and then toss to combine. 
6. Season with salt and pepper, toss and taste to make sure all the seasoning is right.
7. Chop up the parsley and then pour it on top of the salad, and serve!

The post Israeli Salad Will Make You Believe in Salads Again appeared first on thedancingcucumber.com.

Basics

For your basic ingredients, you’ll need to chop up cucumbers, tomatoes, and red onion. You’ll want about two cucumbers to each tomato, and no more than a quarter of a medium-sized red onion. Combine them in a bowl and dress with a splash of lemon juice, a splash of olive oil, salt, and pepper.

Technique

The key to a really good salad is to cut it as fine as possible. Cut up your cucumbers into thin strips, and then into small squares. Dice your tomatoes and onions as small as possible, too. This maximizes the crunch and gives you lots more space for the dressing to coat the salad.

View this post on Instagram

A post shared by Kat’s Kitchen (@kats_kitchen1)

To Serve

If you’re making the salad to serve for later, hold off on dressing it until then. If you let the salad sit in the dressing for too long, the salt and lemon juice will bring all the juice out of the vegetables, reducing some of the crunchiness and making the whole dish a bit wet.

The post The Best Way to Make Israeli Salad appeared first on thedancingcucumber.com.

Ingredients

• 4 radishes 
• 3-4 Persian cucumbers 
• 2-3 tomatoes
• Half a bell pepper
• Half a red onion
• 1 lemon 
• 1-2 tablespoons of olive oil 
• A handful of parsley, or more if you like the flavor!
• Salt and pepper to taste

Recipe

1. First, start by washing all of the vegetables. 
2. Then, cut the radishes in half and then cut into thin half-moons. 
3. Dice up the cucumbers, tomatoes, bell pepper, and red onion. 
4. Put all the vegetables into a bowl and squeeze the lemon right over everything. 
5. Pour over the olive oil and then toss to combine. 
6. Season with salt and pepper, toss and taste to make sure all the seasoning is right.
7. Chop up the parsley and then pour it on top of the salad, and serve!

The post Israeli Salad Will Make You Believe in Salads Again appeared first on thedancingcucumber.com.