Name: Israeli Tomato and Cucumber Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 4 English cucumbers, diced; 4 Roma (plum) tomatoes, seeded and diced; ½ purple onion, diced; 1 red bell pepper, seeded and diced; 2 tablespoons chopped garlic; 1 cup chopped fresh parsley; 3 tablespoons chopped fresh mint; ½ cup olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon kosher salt; 1 tablespoon ground black pepper

Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.

Israeli Tomato and Cucumber Salad

cucumbers,

Roma (plum) tomatoes,

onion,

red bell pepper,

garlic

parsley

mint

olive oil

lemon juice

salt

black pepper

Toss cucumbers, tomatoes, onion, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle olive oil and lemon juice over the salad and toss to coat; season with salt and pepper.


I really enjoyed this salad! It was my first time making an Israeli salad and since I had some mint to use up this was perfect! I used about equal parts of tomato and cucumber since I didn't have 4 cucumbers. I thought 2 cucumbers was a good ratio. I also used half the black pepper (personal preference) and 1.5 tsp salt instead of 1 tbsp (that seemed like a lot!). It was plenty salty with the reduced salt. I also don't think 1/2 cup of oil is necessary. Start with 1/4 cup and decide if you'd like more. This salad creates a lot of liquid after it sits for a while. I loved the hint of lemon and the parsley/mint combination. I'll be making this one again! With the tweaks I made it's def a 5 star recipe.

Refreshing and light. Only used 2 cucumbers, 1/4 cup of olive oil and 3 tbsp of lemon juice. Otherwise, no changes. Just a note, make sure to whisk the the lemon juice and  olive oil together for a minute or two before pouring on salad.

Like a couple other reviewers I decreased the salt to 1 teaspoon since I only used two cucumbers and that was plenty for my taste. I did not use garlic or onion since my guests do not eat either (but I love both). I also added an avocado sliced which was a nice addition to make up for not using the onion. And also cut the oil to 1/4 cu as well. I will make this again with all the ingredients. Thanks for this tasty recipe!

I made this recipe just how it said but the only thing I changed was the parsley. I used parsley flakes in place of fresh leaf parsley. Once the lemon (I used 1 1/2 lemons) incorporates with the tomato and cucumber juices it really makes a difference. In my experience with cold salads they all taste so much more amazing each day afterward because it has time to suck up all the juices and marinate within itself. yum! Definitely recommend this as a healthy meal alone for those watching their weight or as a perfect summer side dish with some Swai fish fillets broiled or grilled in a lemon pepper marinade.

Good salad. I'm not familiar with Israeli salad but a ratio of one English cucumber to one Roma tomato would I think be a cucumber salad =)... I scaled the recipe to two servings and used nearly equal amounts of English cuke and halved grape tomatoes (all I had). Nice light summertime salad.

Beautiful summer salad. I added extra lemon juice and ground lemon pepper for a bit more zing. Very tasty.

Just add some radish and chopped onion with some fried flat bread and you have a lebanese fattoush salad

I made it as written. Next time I will reduce the amounts of olive oil and black pepper and increase tomatoes. Otherwise very tasty summer salad

I have no idea how anyone could call this flavorless. It was delicious and will be a regular in our meal list.

Israeli Tomato and Cucumber Salad

Prep Time: 20 minutes

Total: 20 minutes

Servings: 6

Cost: $5.25 /serving

Author : mimitomany

Ingredients

Instructions

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