I really enjoyed this salad! It was my first time making an Israeli salad and since I had some mint to use up this was perfect! I used about equal parts of tomato and cucumber since I didn't have 4 cucumbers. I thought 2 cucumbers was a good ratio. I also used half the black pepper (personal preference) and 1.5 tsp salt instead of 1 tbsp (that seemed like a lot!). It was plenty salty with the reduced salt. I also don't think 1/2 cup of oil is necessary. Start with 1/4 cup and decide if you'd like more. This salad creates a lot of liquid after it sits for a while. I loved the hint of lemon and the parsley/mint combination. I'll be making this one again! With the tweaks I made it's def a 5 star recipe. Read More
I really enjoyed this salad! It was my first time making an Israeli salad and since I had some mint to use up this was perfect! I used about equal parts of tomato and cucumber since I didn't have 4 cucumbers. I thought 2 cucumbers was a good ratio. I also used half the black pepper (personal preference) and 1.5 tsp salt instead of 1 tbsp (that seemed like a lot!). It was plenty salty with the reduced salt. I also don't think 1/2 cup of oil is necessary. Start with 1/4 cup and decide if you'd like more. This salad creates a lot of liquid after it sits for a while. I loved the hint of lemon and the parsley/mint combination. I'll be making this one again! With the tweaks I made it's def a 5 star recipe. Read More
Refreshing and light. Only used 2 cucumbers, 1/4 cup of olive oil and 3 tbsp of lemon juice. Otherwise, no changes. Just a note, make sure to whisk the the lemon juice and olive oil together for a minute or two before pouring on salad. Read More
Like a couple other reviewers I decreased the salt to 1 teaspoon since I only used two cucumbers and that was plenty for my taste. I did not use garlic or onion since my guests do not eat either (but I love both). I also added an avocado sliced which was a nice addition to make up for not using the onion. And also cut the oil to 1/4 cu as well. I will make this again with all the ingredients. Thanks for this tasty recipe! Read More
I made this recipe just how it said but the only thing I changed was the parsley. I used parsley flakes in place of fresh leaf parsley. Once the lemon (I used 1 1/2 lemons) incorporates with the tomato and cucumber juices it really makes a difference. In my experience with cold salads they all taste so much more amazing each day afterward because it has time to suck up all the juices and marinate within itself. yum! Definitely recommend this as a healthy meal alone for those watching their weight or as a perfect summer side dish with some Swai fish fillets broiled or grilled in a lemon pepper marinade. Read More
Good salad. I'm not familiar with Israeli salad but a ratio of one English cucumber to one Roma tomato would I think be a cucumber salad =)... I scaled the recipe to two servings and used nearly equal amounts of English cuke and halved grape tomatoes (all I had). Nice light summertime salad. Read More
I made it as written. Next time I will reduce the amounts of olive oil and black pepper and increase tomatoes. Otherwise very tasty summer salad Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I really enjoyed this salad! It was my first time making an Israeli salad and since I had some mint to use up this was perfect! I used about equal parts of tomato and cucumber since I didn't have 4 cucumbers. I thought 2 cucumbers was a good ratio. I also used half the black pepper (personal preference) and 1.5 tsp salt instead of 1 tbsp (that seemed like a lot!). It was plenty salty with the reduced salt. I also don't think 1/2 cup of oil is necessary. Start with 1/4 cup and decide if you'd like more. This salad creates a lot of liquid after it sits for a while. I loved the hint of lemon and the parsley/mint combination. I'll be making this one again! With the tweaks I made it's def a 5 star recipe.
Refreshing and light. Only used 2 cucumbers, 1/4 cup of olive oil and 3 tbsp of lemon juice. Otherwise, no changes. Just a note, make sure to whisk the the lemon juice and olive oil together for a minute or two before pouring on salad.
Like a couple other reviewers I decreased the salt to 1 teaspoon since I only used two cucumbers and that was plenty for my taste. I did not use garlic or onion since my guests do not eat either (but I love both). I also added an avocado sliced which was a nice addition to make up for not using the onion. And also cut the oil to 1/4 cu as well. I will make this again with all the ingredients. Thanks for this tasty recipe!
I made this recipe just how it said but the only thing I changed was the parsley. I used parsley flakes in place of fresh leaf parsley. Once the lemon (I used 1 1/2 lemons) incorporates with the tomato and cucumber juices it really makes a difference. In my experience with cold salads they all taste so much more amazing each day afterward because it has time to suck up all the juices and marinate within itself. yum! Definitely recommend this as a healthy meal alone for those watching their weight or as a perfect summer side dish with some Swai fish fillets broiled or grilled in a lemon pepper marinade.
Good salad. I'm not familiar with Israeli salad but a ratio of one English cucumber to one Roma tomato would I think be a cucumber salad =)... I scaled the recipe to two servings and used nearly equal amounts of English cuke and halved grape tomatoes (all I had). Nice light summertime salad.
