I'm Israeli, so I call this salad Israeli salad. I do realize this salad is Palestinian as well. My grandmother used to make it, my mother still makes it every day, and I prepare it for my family, who finish their share until the last bite and then drink the juices remaining at the bottom of the bowl.
Makes 4 to 6 servings
3 tomatoes
5 to 6 Israeli cucumbers*, unpeeled
1/2 yellow onion
Juice from 1 lemon
2 tablespoons olive oil
Salt and black pepper, to taste
Chopped parsley, grated radish, chopped peppers, lettuce (optional)
Chop the vegetables as small as you can.
Mix with the lemon juice, oil, salt and pepper.
Try adding other vegetables. Try it the Palestinian way with a little chili pepper chopped inside. Also tastes wonderful with a little tahini drizzled on top.
* These are small, thin-skinned cucumbers available at Mediterranean markets. Other cucumbers may be substituted, but the waxed ones should be peeled.
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