Israeli Salad

Name: Israeli Salad
Total time: 14 min
Yield: 2 servings
Cuisine: israeli
Ingredients: 3 pcs Tomato; 1 pcs Cucumber; 0.5 pcs Red Onion; 8 tbsp Parsley; 4 tbsp Mint; 1 pcs Lemon; 2 tbsp Olive Oil; 1 tsp Kosher Salt; 0.3 tsp Black Pepper; 0.5 tsp Sumac

Bright, finely diced vegetables tossed with lemon, olive oil, and herbs for a crisp fresh bite.

Ingredients

3 pcs Tomato
1 pcs Cucumber
0.5 pcs Red Onion
8 tbsp Parsley
4 tbsp Mint
1 pcs Lemon
2 tbsp Olive Oil
1 tsp Kosher Salt
0.25 tsp Black Pepper
0.5 tsp Sumac

Method

Finely dice {tomato}, {cucumber}, and {red_onion} into even small cubes so the salad eats cleanly and evenly, then add a light pinch of {kosher_salt} to wake up their flavor.
Finely chop {parsley} and, if using, {mint} so they distribute through every bite without clumping.
In a bowl, combine the prepared {tomato}, {cucumber}, {red_onion}, {parsley}, and {mint} with {olive_oil}, {lemon}, {black_pepper}, and the remaining {kosher_salt}. Toss well until glossy, then taste and adjust so the salad is bright and lively.
Transfer the salad to a serving bowl and finish with {sumac} for tart depth just before serving so the vegetables stay crisp.