Israeli Salad

Name: Israeli Salad
Total time: 20 min
Yield: 4
Cuisine: Israeli
Ingredients: 4 Firm ripe tomatoes; 4 Small cucumbers; 1/2 Red onion, very finely chopped; 25 g Flat-leaf parsley, chopped; 3 tbsp Lemon juice; 3 tbsp Olive oil; 1 tsp Salt; 1/2 tsp Black pepper

Tomato and cucumber diced as small as patience allows, dressed with nothing but lemon, olive oil and salt — eaten at breakfast, and the fineness of the dice is the whole skill.

แหล่งที่มา

สูตรโดย Israeli street kitchens · 🏺 ดั้งเดิม · Pita filled standing up — the food of bus stations and market alleys, assembled fast from a row of open trays and eaten with both hands.

Israeli · the breakfast salad — An ownerless traditional dish, so no cook is credited. The cited article confirms the finely diced tomato, onion, cucumber and pepper construction and records that the salad is known in Hebrew as Arab salad and is eaten widely across the region. Both names are given here rather than only the English one. Quantities and method are this book's own.

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วิธีทำ

Quarter the tomatoes and scoop out the wet seed pockets. Keep only the firm flesh.
💡 Take the seeds out. They are what turns the bowl into a puddle within ten minutes.
Dice the tomato flesh and the cucumbers into 4 mm cubes. Take your time.
💡 Four millimetres. In Israel the size of the dice is how a salad is judged, and a sharp knife matters more than speed.
Rinse the chopped onion under cold water and pat it dry.
Combine everything with the parsley in a bowl.
Dress with the lemon, oil, salt and pepper only in the last minute before serving.
Serve immediately, alongside eggs, hummus, bread and cheese.

💡 เคล็ดลับ

In Hebrew it is usually called salat aravi — Arab salad — and the same chopped salad is eaten across the Levant under a dozen names.
Dress it at the last second. Salted early, the vegetables give up their water and the salad collapses.
It is a breakfast dish first. An Israeli hotel breakfast has three versions of it before you reach the eggs.