Israeli Salad (Chopped Cucumber, Tomato and Herb Salad)

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Israeli Salad is a real, traditional Israeli dish, known as Chopped Cucumber, Tomato and Herb Salad. Finely diced cucumber and tomato tossed with olive oil, lemon and fresh herbs, a bright, essential side at nearly every Israeli meal.\n\nIsraeli salad developed among early Jewish settlers in Palestine in the early 20th century, drawing on similar chopped salads found across the Levant, and it became a foundational everyday dish served at breakfast, lunch and dinner alike.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Israeli home cooking, not a generic stand-in for a search term.

재료

서브 4

• 4토마토(잘게 깍둑썰기한)
• 3cucumbers(잘게 깍둑썰기한)
• 0.5붉은 양파(잘게 깍둑썰기한)
• 3 tbsp올리브 오일
• 2 tbsp레몬 주스
• 1 tsp좋은 바다 소금(맛보기)
• 3 tbsp다진 신선한 파슬리
• 2 tbsp다진 신선한 민트(선택사항)

조리법

1. 1

   Dice finely

   Dice the tomatoes, cucumbers and red onion into very small, uniform pieces, roughly the size of small peas.

2. 2

   결합

   Toss the diced vegetables together in a large bowl.

3. 3

   드레스

   Add olive oil, lemon juice and salt, tossing well to coat everything evenly.

4. 4

   허브 추가

   Fold in fresh parsley and mint if using.

5. 5

   잠시 쉬어라

   Let the salad sit for 10 minutes so the flavors meld slightly.

6. 6

   서브하다

   Serve at room temperature alongside nearly any main dish, from grilled meats to hummus and pita.

변형

• •

  정말 대단합니다.

• •

  куэсутоは、куэсутоо 의 뜻은 매우 중요합니다.

• •

  バージョンのタネライセルピルミ、ソンバハルダポピュラー、オr анビルタтторурукуパторамасу、カトゥール。

저장

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