Tomato Cucumber Salad
From twill10 8 years ago
- 30 mins to make
- Serves varies
Tips for making Israeli Salad ◾The smaller the dice the better because the salt and herbs can permeate the salad. However, I do get lazy and make larger bite sized chunks, and the salad is still fabulous. ◾I personally love this salad with fresh mint. Read more It is extremely refreshing. ◾Buy the small persian style cucumbers for this salad, or the long English ones, and then you don’t need to peel them. If you have to use the American style large cucumbers, remove the skin and seeds before dicing. See less
Ingredients
- http://thenourishingcook.com shopping list
- Tomato Cucumber Salad shopping list
- Ingredients: shopping list
- ◾3 ripe tomatoes, diced (seed it if it’s super juicy) shopping list
- ◾2 large ‘English’ cucumbers or 6 small cucumbers (persian), diced shopping list
- ◾1 sweet red pepper, seeded and diced shopping list
- ◾1/2 red onion, chopped shopping list
- ◾2 teaspoons sea salt shopping list
- ◾2 Tablespoon rice vinegar (or other light vinegar) or lemon juice shopping list
- ◾4 Tablespoons extra virgin olive oil shopping list
- ◾2 Tablespoons chopped fresh mint, parsley and/or cilantro shopping list
- ◾1 teaspoon powdered sumac (optional) shopping list
- Photo courtesy of neon.mamacitaon Flickr shopping list
How to make it
- Preparation:
- Combine all ingredients and mix well. Sprinkle with sumac and mix. Can be eaten right away but improves when it sits in the refrigerator for about one hour.
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