A bright, crunchy Israeli salad built on finely diced cucumber, tomato, and red onion with Kalamata olives, dressed simply in lemon juice and olive oil. This dish rewards sharp knife skills and comes together in minutes.
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Finely dice the Persian cucumbers and place them in a large mixing bowl.
Finely dice the red onion and add it to the bowl with the cucumbers.
Finely dice the Roma tomatoes and add them to the bowl.
If using, chop the Kalamata olives and add them to the bowl.
Pour the juice of two lemons and the olive oil over the chopped vegetables. Season with salt to taste.
Mix thoroughly until all ingredients are well combined. Serve immediately.
Store in an airtight container in the refrigerator up to 2 days; dress just before serving to maintain crispness.
Yes, chop the vegetables up to 4 hours ahead and store separately. Dress just before serving to keep vegetables crisp and prevent the salad from becoming watery.
Persian or English cucumbers are ideal because they have fewer seeds and thinner skins than standard varieties. Seeding regular cucumbers works if that's what you have.
Absolutely. They're optional and add brininess; omit them for a lighter version or substitute with other olives or capers if you prefer.
Aim for small, roughly ¼-inch dice. Fine, even pieces distribute flavors better and make the salad easier to eat as a side or in pita.
Yes, lime works well and gives a slightly sharper edge. You can also mix both for complexity.
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