Tested till perfect Israeli Salad
Clockwise from top: Couscous Pilaf, Braised Brisket with Onions, Israeli Salad and Roasted Beets
Photography by Felix Wedgwood

Israeli Salad

In Hebrew, this salad is called Salat Yerakot Israeli and is always cut in a perfect dice. It's a simple and refreshing part of this menu. You can chop and combine the vegetables up to 2 hours ahead, then cover and set aside on the counter. Dress the salad just before serving.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2010

  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Portion size 6

Ingredients

  • 4 4tomatotomatoes, quartered and seeded
  • 1 1English cucumberEnglish cucumbers, quartered and seeded
  • 1/2 1/2small Vidalia onionVidalia onions or sweet onion
  • 1/3 cup 1/3cupcoarsely chopped fresh parsley
  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 tbsp 2tbsplemon juice
  • 3/4 tsp 3/4tspsalt
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Preparation

Cut tomatoes, cucumber and onion into 1/4-inch (5 mm) dice; place in bowl. Add parsley, oil, lemon juice and salt ; toss to combine.

Nutritional Information Per serving: about

cal 74 pro 1g total fat 5g sat. fat 1g
carb 8g fibre 2g chol 0mg sodium 296mg
potassium 327mg

% RDI:

calcium 3 iron 5 vit A 10 vit C 32
folate 13
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