🇮🇱 IsraelCatalog recipe · Galilee
Cucumber and tomato diced to the same small cube, tossed with red onion, parsley and a sharp squeeze of lemon — the salad that opens nearly every Israeli meal.
For 4 servings.
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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.
Shake the seeds and excess liquid out of the diced tomato so the salad stays crisp, not watery.
Combine the cucumber, tomato, red onion, parsley and mint in a bowl.
Dress with lemon juice, olive oil and salt just before serving, and toss well.
Finish with a dusting of sumac if using, and serve immediately while everything is still crunchy.
Finely diced cucumber-and-tomato salads have long been eaten across the Levant, and in Israel this version became a fixture of the kibbutz breakfast table before spreading to every hour of the day. Early settlers grew both vegetables cheaply and needed a fresh dish that used no cooking fuel in the summer heat. Today it appears as one plate among the salatim spread that opens a meal, chopped fine enough to fit on a fork alongside everything else.
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