The past few weeks my garden has been overgrown with loads of cucumbers and tomatoes. I have been making (and freezing) lots of homemade tomato sauce. Recipe coming soon! We have also been eating a lot of my favorite cucumber salad. It is so freaking good!
When I came home from the garden with my latest bounty, E suggested I make Israeli Salad. It was such a great idea! I wish I had thought of it myself! Israeli Salad requires very few ingredients and it stores well in the refrigerator. In fact, I think it tastes better once it has sat in the fridge overnight. It gives it a little extra time for all of the flavors and juices to meld together nicely.
Cucumber, 1 large, peeled, seeded and diced
Tomato, 1 large, diced
Parsley, fresh, 1 sprig, roughly chopped (or 1 teaspoon of dried parsley)
Lemon, juice of 2, small
Cipollini Onions, 2, roughly chopped
Extra Virgin Olive Oil (“EVOO”)
Sea Salt, to taste
- Place the tomatoes, cucumbers, onion and parsley into a medium bowl.
- Pour in the lemon juice and EVOO and toss to evenly coat.
- Sprinkle with the sea salt to taste.
- Cover with Saran Wrap and allow to cool in the refrigerator or serve warm!