Chef notes
This salad is the reason I married my husband. I wish I was kidding, but I'm not. It's inspired by mother-in-law, who made a similar version with iceberg lettuce and a dressing that changed my life during my first visit to Israel. Every finely diced bite is so refreshing yet full of savory, tangy flavor. I use this dressing for everything and it hits the spot every time.
Special equipment: A tomato knife with a serrated edge works best for dicing the tomatoes.
Ingredients
- 2 large cucumbers (or 6 to 8 baby cucumbers), finely diced
- 1 red onion, finely diced
- 4 Roma tomatoes, finely diced
- 1/4 cup Kalamata olives (optional), finely chopped
- juice of 2 lemons
- 1/3 cup olive oil
- 1/2-1 teaspoon salt
Preparation
1.Thoroughly rinse all your veggies.
2.Finely dice the cucumbers, onions, tomatoes and olives, if using, and add to a salad bowl.
3.Drizzle with lemon juice, then add olive oil and salt.
4.Gently mix together until all the veggies are thoroughly coated.
5.Enjoy as a side salad or with some crunchy tortilla chips.
