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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




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.