Salat Katzutz is described as a national dish of Israel. This chopped salad of finely diced tomato, cucumber, onion, and bell pepper can be found as a side dish, standard accompaniment to most Israeli main dishes, or stuffed in pita with falafel or shawarma. It was also a major part of a traditional Israeli breakfast before Western-style breakfast cereals became popular.
It was originally adopted by Jewish immigrants to the Levant in the late 19th century, who embraced the region’s locally grown Kirby cucumbers and plump tomatoes. Salads following essentially the same recipe, with different names, are widespread and popular throughout the Eastern Mediterranean.
Israeli Chopped Salad- Salat Katzutz
- Salad bowl
- 2 lbs Ripe tomatoes, seeded and diced
- 1 medium Sweet onion, diced
- 2 lbs Persian cucumbers, peeled and diced. (English cukes OK)
- 2 large Dill pickles, diced
- 1 bunch Fresh mint, chopped
- 2 tbsp Extra-virgin olive oil
- 2 large Lemons, juiced
- ½ tsp Kosher salt
- Combine diced cucumber, tomato, pickle, and mint in a salad bowl.
- Whisk together olive oil lemon juice, and salt in a small bowl. Pour over chopped vegetables and toss to combine.
- Before serving taste the salad and season with salt and lemon, if needed. Toss and serve.