A refreshing, finely chopped vegetable salad with bright, tangy flavor
Introduction
Israeli chopped salad is a staple of Levantine and Middle Eastern cuisine. Known for its clean flavors and vibrant colors, this salad is made with just a few simple ingredients: ripe tomatoes, crisp cucumbers, sweet bell peppers, and fresh herbs. Everything is finely diced to ensure a uniform texture and flavor in each bite. The salad is dressed simply with lemon juice, olive oil, salt, and pepper. It’s often served as a side dish with grilled meats, falafel, hummus, or as part of a mezze platter. It is light, hydrating, and pairs beautifully with almost any main dish.
Ingredients
For the Salad:
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3 medium ripe tomatoes, finely diced
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2 small cucumbers or 1 large cucumber, peeled (if desired) and finely diced
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1 red bell pepper, finely diced
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1 small green bell pepper (optional), finely diced
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¼ small red onion or 2 green onions, finely chopped
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2 tablespoons fresh parsley, finely chopped
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Optional: 1 tablespoon fresh mint, finely chopped
For the Dressing:
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3 tablespoons extra virgin olive oil
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2 tablespoons freshly squeezed lemon juice
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Salt to taste (start with ½ teaspoon)
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Freshly ground black pepper to taste
Instructions
Step 1: Prepare the Vegetables
Wash all vegetables thoroughly and dry with a clean kitchen towel. Dice the tomatoes, cucumbers, and peppers into very small, uniform pieces. The key to this salad is the fine chopping—it enhances the blend of flavors and makes the salad easy to scoop up with pita bread. Finely chop the onions, parsley, and mint if using. Combine all the chopped vegetables and herbs in a large mixing bowl.
Step 2: Make the Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, salt, and black pepper. Adjust the seasoning to taste. The dressing should have a bright and tangy balance to complement the sweetness of the vegetables.
Step 3: Toss and Rest
Pour the dressing over the chopped vegetables and toss gently to combine. Let the salad sit for about 10 to 15 minutes to allow the flavors to meld. This resting time also allows the vegetables to release some of their juices, forming a light and flavorful liquid at the bottom of the bowl.
Serving Suggestions
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Serve as a refreshing side dish with grilled meat, chicken, or fish.
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Spoon into pita bread alongside hummus, falafel, or shawarma.
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Use as a topping for rice bowls, baked potatoes, or grain salads.
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Add crumbled feta cheese or olives for a Mediterranean twist.
Tips and Variations
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For a spicier version, add a finely chopped green chili or jalapeño.
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Substitute red wine vinegar for lemon juice for a slightly different tang.
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If preparing in advance, store the vegetables and dressing separately, combining just before serving to preserve freshness.
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You can include diced radishes, chopped scallions, or a small clove of minced garlic for added flavor.