Salat Katzutz

Nutrition · per serving

Steps

1. 1

   Finely dice the tomatoes and cucumbers into small, even cubes for the classic texture; finely chop the parsley and thinly slice the spring onions. Keeping the pieces uniform helps the salad taste balanced in every bite.

   300 g ripe tomatoes, finely diced200 g Persian or small cucumbers, finely diced20 g flat-leaf parsley, finely chopped30 g spring onions, finely sliced
2. 2

   Place the tomatoes, cucumbers, parsley, and spring onions in a mixing bowl. Toss gently to distribute the herbs and onion evenly without crushing the vegetables.

   300 g ripe tomatoes, finely diced200 g Persian or small cucumbers, finely diced20 g flat-leaf parsley, finely chopped30 g spring onions, finely sliced
3. 3

   In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until lightly emulsified. Taste the dressing; it should be bright and assertive because the vegetables will soften it.

   20 ml lemon juice, freshly squeezed15 ml extra-virgin olive oil3 g fine sea salt1 g black pepper, freshly ground
4. 4

   Pour the dressing over the salad and toss well. Let it stand for 2 minutes so the salt draws out a little juice and the flavors meld, then toss once more and serve immediately for the freshest texture.

   20 ml lemon juice, freshly squeezed15 ml extra-virgin olive oil3 g fine sea salt1 g black pepper, freshly ground300 g ripe tomatoes, finely diced200 g Persian or small cucumbers, finely diced20 g flat-leaf parsley, finely chopped30 g spring onions, finely sliced

Origin & History

Salat Katzutz, often known in English as Israeli salad, became a staple of everyday meals in Israel through a blend of regional vegetable-chopping traditions from the Eastern Mediterranean. Its simplicity reflects the local emphasis on fresh produce, olive oil, lemon, and herbs, and it remains common at breakfast tables, street-food stalls, and family meals.