Israeli Salad (Cucumber, Tomato and Herb Salad)

Method

1. 1

   Dice the cucumber and tomato into small, even cubes no bigger than a chickpea, keeping the pieces neat as you go.

   💡 The whole point of this salad is the size of the dice — rushed, uneven pieces never taste as bright.

2. 2

   Shake the seeds and excess liquid out of the diced tomato so the salad stays crisp, not watery.

3. 3

   Combine the cucumber, tomato, red onion, parsley and mint in a bowl.

4. 4

   Dress with lemon juice, olive oil and salt just before serving, and toss well.

5. 5

   Finish with a dusting of sumac if using, and serve immediately while everything is still crunchy.