Israeli chopped salad is eaten on its own or inside sandwiches. It is delicious, healthy and easy to make.
Instructions
1. Cut the cucumbers into tiny squares. It is easiest to do this by cutting them into long strips first and then chopping them finely into squares. Include the seeds.
2. Cut the tomatoes into tiny squares. You may opt to cut out the seeds for a dryer salad, as they are runny. Some people like to incorporate them to allow the juices of the vegetables to mix faster.
3. Cut the olives into the tiniest pieces you can make.
4. Mix the vegetables together and ensure there is an equal proportion of cucumbers and tomatoes. This will allow the flavors to mix evenly. The flavor of the olives is stronger, so you do not need as many of those.
5. Squeeze some lemon juice onto your salad. This adds flavor and also helps to stop the salad from going bad.
6. Sprinkle your salad with salt and pepper.
7. Allow the salad to sit in your refrigerator overnight. This will allow the flavors to mix together, and the juices will marinate the salad well.
8. Serve salad at room temperature. To do this, it's best to remove the newly-marinated salad from the refrigerator about 1 hour before serving it.
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