As we slide into summer, Chef Pat’s been looking for the top picks to pack in a picnic basket. Enter: Israeli chopped salad! Made with English cucumber and fresh parsley and cilantro, this summertime salad is crisp, bright, and goes with pretty much anything. Try it tossed with fresh arugula for a peppery bite, or top off a spicy stir-fry with this chopped salad to keep things cool as a cucumber. Watch our video, and see the full recipe below!
Israeli Chopped Salad
Ingredients:
- 1 English cucumber, medium sized
- 1 fresh tomato, medium sized
- 2 TBL fresh parsley, minced
- 2 TBL fresh cilantro, minced
- 2 tsp extra virgin olive oil
- 1 TBL lemon juice
- 1/2 tsp salt
Instructions:
- Rinse cucumber, tomato, cilantro bunch, and parsley with cold water, and shake off to dry.
- Dice the cucumber and tomato into square 3/8″ pieces. Add both to a large mixing bowl.
- Remove cilantro leaves and small stems from the large, white stalks. Discard the stalks, and mince the cilantro.
- Mince the parsley, and add both parsley and cilantro to the large mixing bowl with the vegetables.
- In a small bowl, add olive oil, lemon juice, and salt, and mix thoroughly until combined.
- Once combined, pour over vegetables and herbs in mixing bowl, and toss gently to bring all ingredients together.
- Enjoy immediately, or store in the refrigerator until ready to serve.