Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Chopped Vegetable Salad

Name: Chopped Vegetable Salad
Yield: Serves 4, as an accompaniment to hummus or falafel
Cuisine: Israeli
Ingredients: Salt, to taste; 1 small garlic clove, crushed; 1 small red onion, finely chopped; Pinch cinnamon; 1 tablespoon flat-leaf parsley, finely chopped; 3 small Persian cucumbers, finely chopped; 3 to 4 slices hot green chile pepper, such as serrano, finely chopped (optional); 2 tablespoons olive oil; 3 medium tomatoes, finely chopped; 1 teaspoon fresh lemon juice or ⅓ teaspoon sumac; 1 teaspoon mint, finely chopped

Preparation info

Serves
4
as an accompaniment to hummus or falafel

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

The secret to a great chopped vegetable salad is in the freshness and quality of the ingredients, chopping the vegetables to the same size and as finely as you can, and serving it immediately. Double this recipe if you wish to serve the salad as a side dish, rather than in a pita.

Ingredients

3 medium tomatoes, finely chopped
3 small Persian cucumbers, finely chopped
1 small red onion, finely chopped

Asia
Africa
Israel
Syria
Egypt
Side dish
Gluten-free
Vegan
Mediterranean

Method

Combine the ingredients in a large bowl, season with salt, and serve immediately.