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Israeli Salad
Author
Phoebe Lapine
Ingredients
2
tomatoes
cored, seeded, and diced
1
seedless cucumber
diced
2
tablespoons
chopped flat leaf parsley
2
tablespoons
lemon juice
2
tablespoons
olive oil
1/4
teaspoon
salt
Instructions
Combine all ingredients in a medium mixing bowl. Toss to combine. Taste for seasoning and add more salt as needed.
Allow to sit at room temperature for 30 minutes to an hour, stirring occasionally. Serve alongside falafel with tahini aioli.