This simple, fresh, colorful chopped salad can be found everywhere in Israel, from roadside falafel stands to high end restaurants, and is served for breakfast, lunch and dinner. The variations are endless but the base always includes finely chopped tomatoe…
What you'll need
Ingredients
4 - 5 large vine-ripened tomatoes (about 1 ½ pounds)
½ teaspoon kosher salt
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice from 1 lemon
¼ cup finely chopped red onion
½ red bell pepper, finely chopped
¼ cup finely chopped fresh mint leaves
¼ cup finely chopped parsley leaves
Ground black pepper
2 medium thin skinned cucumbers, peeled, quartered, seeded, cut into ¼-inch pieces, tossed with 2 teaspoons salt in strainer set over bowl, and drained about 1 hour (discard liquid)
The method
Directions
01
Core and halve tomatoes, then cut each half into 4 or 5 wedges. Toss wedges with salt in large bowl; let rest until small pool of liquid accumulates, 15 to 20 minutes.
02
Meanwhile, whisk oil, lemon juice, red onion, red pepper, mint, parsley, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid and toss to coat. Rest to blend flavors, about 5 minutes.
03
Add drained cucumber pieces; toss to combine. Adjust seasonings and serve immediately.
A fresh twist on an old classic. This is one of the most popular summer dishes that I make. Everyone raves, but the key is not so much the recipe (which is simple and basic) but rather the availability of summer ripe peaches at their peak of freshness.
This is a fantastic summer dish which I first tried at Alan Jackson’s restaurant/marketplace Lemonade . The edamame are a great base for salads because of their bright, fresh flavor and watermelon radish add great color and crunch while the sesame ginger dr…
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Fresh Tomato Cucumber Israeli Chopped Salad
Prep
Cook
Yield
This simple, fresh, colorful chopped salad can be found everywhere in Israel, from roadside falafel stands to high end restaurants, and is served for breakfast, lunch and dinner. The variations are endless but the base always includes finely chopped tomatoe…
Ingredients
4 - 5 large vine-ripened tomatoes (about 1 ½ pounds)
½ teaspoon kosher salt
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice from 1 lemon
¼ cup finely chopped red onion
½ red bell pepper, finely chopped
¼ cup finely chopped fresh mint leaves
¼ cup finely chopped parsley leaves
Ground black pepper
2 medium thin skinned cucumbers, peeled, quartered, seeded, cut into ¼-inch pieces, tossed with 2 teaspoons salt in strainer set over bowl, and drained about 1 hour (discard liquid)
Cook Like James · The method
Directions
1
Core and halve tomatoes, then cut each half into 4 or 5 wedges. Toss wedges with salt in large bowl; let rest until small pool of liquid accumulates, 15 to 20 minutes.
2
Meanwhile, whisk oil, lemon juice, red onion, red pepper, mint, parsley, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid and toss to coat. Rest to blend flavors, about 5 minutes.
3
Add drained cucumber pieces; toss to combine. Adjust seasonings and serve immediately.
Cook Like James
Fresh Tomato Cucumber Israeli Chopped Salad
Prep
Cook
Yield
This simple, fresh, colorful chopped salad can be found everywhere in Israel, from roadside falafel stands to high end restaurants, and is served for breakfast, lunch and dinner. The variations are endless but the base always includes finely chopped tomatoe…
Ingredients
4 - 5 large vine-ripened tomatoes (about 1 ½ pounds)
½ teaspoon kosher salt
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice from 1 lemon
¼ cup finely chopped red onion
½ red bell pepper, finely chopped
¼ cup finely chopped fresh mint leaves
¼ cup finely chopped parsley leaves
Ground black pepper
2 medium thin skinned cucumbers, peeled, quartered, seeded, cut into ¼-inch pieces, tossed with 2 teaspoons salt in strainer set over bowl, and drained about 1 hour (discard liquid)
Directions
1
Core and halve tomatoes, then cut each half into 4 or 5 wedges. Toss wedges with salt in large bowl; let rest until small pool of liquid accumulates, 15 to 20 minutes.
2
Meanwhile, whisk oil, lemon juice, red onion, red pepper, mint, parsley, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid and toss to coat. Rest to blend flavors, about 5 minutes.
3
Add drained cucumber pieces; toss to combine. Adjust seasonings and serve immediately.
