Israeli Chopped Salad with Cucumber and Tomato (Salat Katzutz)

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This Israeli chopped salad, called salat katzutz in Hebrew, was one of the first dishes I learned to make when I started exploring Middle Eastern cooking. It’s incredibly simple but there’s real technique involved in getting the dice just right. Everything needs to be cut into tiny, uniform pieces so each bite has a perfect balance of flavors.

The key is using the sharpest knife you have and taking your time with the chopping. I cut everything into pieces about the size of a grain of rice. It might seem tedious, but this fine dice is what makes the salad so special. The vegetables release their juices when they’re cut this small, creating a light dressing that coats everything beautifully.

The Art of Proper Dicing for Israeli Salad

I’ve learned that timing matters too. The tomatoes and cucumbers should be as fresh as possible, and you want to dress the salad just before serving. If you add the lemon juice and salt too early, the vegetables will start to get watery. The crisp texture is what makes this salad so refreshing.

This works perfectly as a side dish with grilled fish or roasted chicken. I also love it stuffed into pita bread with some hummus for a quick lunch. It’s especially good during summer when tomatoes and cucumbers are at their peak.

When to Serve This Refreshing Summer Side

Israeli Chopped Salad with Cucumber and Tomato (Salat Katzutz) - Israeli recipe
This Israeli chopped salad, called salat katzutz in Hebrew, was one of the first dishes I learned to make when I started exploring Middle Eastern cooking. It's incredibly simple but there's real technique involved in getting the dice just right. Everything needs to be cut into tiny, uniform pieces so each bite has a perfect balance of flavors. The key is using the sharpest knife you have and taking your time with the chopping. I cut everything into pieces about the size of a grain of rice. It might seem tedious, but this fine dice is what makes the salad so special. The vegetables release their juices when they're cut this small, creating a light dressing that coats everything beautifully. I've learned that timing matters too. The tomatoes and cucumbers should be as fresh as possible, and you want to dress the salad just before serving. If you add the lemon juice and salt too early, the vegetables will start to get watery. The crisp texture is what makes this salad so refreshing. This works perfectly as a side dish with grilled fish or roasted chicken. I also love it stuffed into pita bread with some hummus for a quick lunch. It's especially good during summer when tomatoes and cucumbers are at their peak.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Israeli, Middle Eastern
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 4 medium cucumbers peeled and seeded
  • 4 medium tomatoes firm and ripe
  • 1 small red onion optional
  • 3 tablespoons fresh lemon juice from about 1 large lemon
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley finely chopped
  • 1 tablespoon fresh mint finely chopped, optional

Method
 

  1. Peel the cucumbers and cut them in half lengthwise. Use a spoon to scrape out the seeds and watery center. This prevents the salad from getting soggy.
  2. Dice the cucumbers into very small pieces, about 1/4 inch or smaller. The smaller the better for authentic texture.
  3. Core the tomatoes and cut them into the same small dice as the cucumbers. Try to keep the pieces uniform in size.
  4. If using red onion, dice it very finely, even smaller than the other vegetables since the flavor is more intense.
  5. In a large bowl, combine the diced cucumbers, tomatoes, and onion (if using).
  6. Add the lemon juice, olive oil, salt, and pepper. Toss gently to combine.
  7. Add the chopped parsley and mint (if using) and toss again.
  8. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  9. Serve immediately for the best texture. If you must make it ahead, wait to add the dressing until just before serving.

Notes

For the best flavor, use tomatoes and cucumbers that are in season. The salad is best eaten within an hour of making it to maintain the crisp texture. You can prep the vegetables up to 4 hours ahead, but store them separately from the dressing until ready to serve.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 65
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 0mg
Sodium 295mg 13%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 2g 4%
*Percent Daily Values are based on a 2,000 calorie diet.

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