Israeli Salad

Israeli Salad
Serves 2-4

2 tomatoes, cored, seeded, and diced
1 seedless cucumber, diced
2 tablespoons chopped flat leaf parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon salt

Combine all ingredients in a medium mixing bowl. Toss to combine. Taste for seasoning and add more salt as needed. Allow to sit at room temperature for 30 minutes to an hour, stirring occasionally. Serve alongside falafel and tahini aioli.


    • I would have to say this is a Russian salad haha, every country probably was just smart enough to put tomatoes and cucumbers together 🙂

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