Summer Tomato SaladJump to Recipe
This is an Israeli summer tomato salad. All raw and you can prepare it in less than 10 minutes.
For those of you who aren’t familiar with Israeli Salad, here’s a little background. It evolved from a Turkish salad known as shepherd’s salad – coban salatsi, which is closely related to a Persian salad known as salad shirazi, named for the ancient city of Shiraz.
The salad is known under different names with slight ingredient variations throughout the Middle East. When Jews began making aliyah to Israel in the late 1800′s, coban salatsi from Israel’s Turkish neighbors became popular on the kibbutzim (communal agricultural collectives).
Because of the simple, easy-to-grow ingredients– cucumbers, tomatoes, onions, peppers, and parsley. Over time, ingredients were added or taken away, but the basic components remained the same. Cucumbers and tomatoes dressed in olive oil, lemon juice, and salt.
- 4 small cucumbers
- 4 large tomatoes
- 1/2 red onion
- 40 g of fresh chopped parsley
- 1/4 cup olive oil
- 2 tablespoon lemon juice
- salt & pepper to taste
- Dice up the cucumber & tomatoes, removing the seeds.
- Dice the onion and parsley.
- Mix all ingredients in a large bowl.
- Mix the olive oil, lemon juice together until well combined, add salt and pepper to taste.
- Cover in the dressing and serve immediately.