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Israeli Chopped Salad with Cucumber and Tomato (Salat Katzutz)

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Pareve

Israeli chopped salad (salat katzutz) is finely diced cucumber and tomato, with optional red onion, dressed simply with lemon juice, olive oil, salt and pepper, and finished with parsley and mint. It’s served with nearly every Israeli meal.

The Fine Dice

Use your sharpest knife and dice everything into small, even pieces. The small dice gives each bite the right balance and lets the vegetables release their juices into a light dressing. Peel and seed the cucumbers if the skin is thick. Use in-season vegetables for the best flavor.

Kosher Notes

This salad is pareve, so it goes with breakfast, falafel, schnitzel or a dairy meal. Check herbs for insects.

Serving

Dress it just before serving and eat within an hour. Prep the vegetables up to 4 hours ahead.

Israeli Chopped Salad with Cucumber and Tomato (Salat Katzutz)
This classic Israeli chopped salad features perfectly diced cucumbers and tomatoes dressed simply with lemon juice and olive oil for maximum freshness.
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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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