Israeli Chopped Salad- Salat Katzutz

This salad is made with fresh tomatoes, cucumber, and onion along with herbs and a light dressing. Cooks in Israel pride themselves on the size, consistency, and freshness of each cubed vegetable. It is easy. It is refreshing served alone, in pita with falafel, or with grilled meats and fish.

5 from 2 votes

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Course: Salad, Side Dish

Cuisine: Israel, Mediterranean, Middle Eastern

Prep Time: 10

Total Time: 10

Servings:

Author: My Hungry Traveler

Equipment

Salad bowl

Ingredients

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

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Instructions

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.

Nutrition