Salat Katzutz
This refreshing chopped salad is bright, juicy, and herbaceous, with finely diced tomatoes and cucumbers dressed simply in lemon and olive oil. It is crisp, light, and intensely fresh, making it an ideal side dish for almost any Mediterranean-style meal.
Ingredients
Salad
- 300 gripe tomatoes, finely diced
- 200 gPersian or small cucumbers, finely diced
- 20 gflat-leaf parsley, finely chopped
- 30 gspring onions, finely sliced
Lemon Dressing
- 20 mllemon juice, freshly squeezed
- 15 mlextra-virgin olive oil
- 3 gfine sea salt
- 1 gblack pepper, freshly ground
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For the best flavor, use firm, ripe tomatoes and crisp thin-skinned cucumbers.
- •If your tomatoes are very juicy, drain off a little excess liquid before dressing to keep the salad from becoming watery.
- •This salad is excellent alongside grilled dishes, falafel, pita, hummus, or as part of a mezze spread.
- •For a more traditional breakfast-style serving, pair it with olives, tahini, and warm flatbread.
Background
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.
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