Description
Discover how to make a refreshing Jerusalem Salad with our simple recipe. This cucumber tomato onion salad is the perfect complement to any meal, offering a taste of the Mediterranean with every bite. Ideal for those looking for healthy, quick, and flavorful options. Join us in celebrating fresh ingredients and vibrant flavors.
Ingredients
2 cups Tomatoes, diced into small cubes (2 - 3 tomatoes)
2 cups Persian Cucumber, seeds removed and diced into small cubes (1 medium cucumber)
1/2 cup Red Onion, diced into small cubes (1/2 onion)
1 cup Fresh Parsley, finely chopped
2 - 3 tbsp Olive Oil
1 - 2 tbsp Lemon Juice
1/2 tsp Honey
1/4 tsp Sumac (optional)
Salt and Freshly Ground Pepper to taste
Instructions
1. Wash and prep all the salad ingredients - Wash and chop the tomatoes, cucumber, onion and parsley.
2. Make the dressing - In a small bowl, mix together the olive oil, lemon juice, honey, and sumac. Season with salt and pepper.
3. Assemble the salad - In a large bowl , toss together all salad ingredients and add the dressing. Taste and adjust seasoning if needed.
Notes
Storage Instructions
Fridge: Store any leftover salad in an airtight container in the refrigerator for 1-2 days. Before serving again, it's a good idea to strain any excess juices that have accumulated to keep the salad from becoming soggy. (Not Freezer-Friendly!)
Make Ahead Tips: For convenience, you can prep parts of the salad ahead of time. Chop the cucumber, onion, and parsley and store them in an airtight container in the fridge. Prepare the dressing and keep it in a separate container. When you're ready to serve, simply chop the tomatoes and toss all the salad ingredients together with the dressing. This method ensures that each component retains its freshness and crunch.
- Prep Time: 10 - 15 minutes
- Category: Salad Recipes
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 99
- Sugar: 4.6 g
- Sodium: 18.8 mg
- Fat: 7.4 g
- Carbohydrates: 8.6 g
- Protein: 1.7 g
- Cholesterol: 0 mg
