Ingredients
1 big cucumber
2 firm, ripe tomatoes
1 small red onion
6 radishes
30g fresh parsley
1 small lemon, juiced
1 teaspoon fine sea salt
1 teaspoon freshly ground pepper
Chopped salad
This salad is found often in Israel, served with eggs for breakfast, in a pita for lunch or alongside rice or grilled meats for dinner. And don’t be afraid to go heavy on the pepper – it adds a bit of a kick.
Serves 4–6
Ingredients
1 big cucumber
2 firm, ripe tomatoes
1 small red onion
6 radishes
30g fresh parsley
1 small lemon, juiced
1 teaspoon fine sea salt
1 teaspoon freshly ground pepper
Method
Chop everything very finely and mix it all together. It’s best served on the day it’s made, as it will lose some of its crispness.
Tip: Make a winter version of this salad by using finely diced raw beetroot and turnip instead of the tomatoes and cucumber. This version will keep better too.
