How to Make an "Israeli Salad"

It is really called that; image search the name and you will find something very specific. I’m grateful to this salad for making it ok to throw out the boring lettuce filler and just giving us the good stuff.

This refreshing salad is often eaten with breakfast (not sausage and pancakes! But soft sour cheese, fresh pita, and egg.) It can also be put inside any pita sandwich. And it goes great with a dinner of chicken schnitzel, or really, anything.

First assemble the necessary ingredients.

You will need:

·         1 ripe tomato

·         1 cucumber (or two of the great crispy small ones)

·         Half an onion, red or yellow

·         1 tablespoon chopped parsley

·         1 teaspoon olive oil

·         2 teaspoons lemon juice

·         Salt and pepper to taste

Next, dice the vegetables into small pieces. Try to make them consistent sizes. Drop them in a lidded container. (You’ll need the lid later.)

Chop the parsley and toss into the container.

Now drizzle the lemon juice, olive oil, atop the vegetables.

Sprinkle the salt and pepper on top of everything.

Close the lid on the container with all of your salad ingredients inside.

Give the whole thing a good shake! You want the parsley and the dressing to become interspersed with the vegetables, making your salad juicy.

Open up the container and enjoy the citrusy fresh smell and the lovely interplay of colors

Transfer to a serving dish (or not), eat and enjoy!

Once you master this (very difficult) salad, feel free to add in a few variations. Colorful bell peppers, feta cheese, chopped pickles, garlic, or mint. Your creation will still be considered an Israeli salad.