Israeli Salad

Israeli salad is all about the chop. Every vegetable gets diced small and uniform so each forkful has a bit of everything: cucumber, tomato, green pepper, radish, carrot, scallion, and shredded lettuce. A simple dressing of lemon juice, oil, salt, and pepper ties it all together without covering up the fresh crunch.

This version seeds the cucumbers before dicing, which keeps the salad from getting watery. That center pulp releases a lot of liquid, especially if the salad sits for even a few minutes.

Serve immediately after tossing. The lemon juice and salt start drawing moisture out of the vegetables fast, and the whole thing goes limp if it waits too long.

Chef Tips

• Cut everything to roughly the same small dice. Uniformity is what makes this salad work. Big chunks of one thing next to tiny bits of another throws off the balance.
• Use fresh lemon juice, not bottled. The difference in brightness is noticeable in a salad this simple.
• Toss gently so the tomatoes don’t break down and turn the salad mushy.

Variations

• Add crumbled feta and kalamata olives for a Greek-Israeli hybrid.
• Stir in a handful of fresh mint or dill for an herby lift.
• Drizzle with tahini instead of the lemon dressing for a creamier, nuttier version.