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
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.
