Israeli Salad

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Thoroughly wash and dry all fresh produce, including the cucumbers, tomatoes, bell pepper, red onion, and parsley.

   Ca. 2 min.

   Kokkens note: Ensuring vegetables are completely dry prevents a watery salad and allows the dressing to adhere better.

2. 2

   Finely dice the cucumbers into uniform 0.5 cm (1/4 inch) pieces.

   Ca. 3 min.

   Kokkens note: For the best texture and flavor distribution, aim for consistent, small dice across all vegetables.

3. 3

   Finely dice the tomatoes into uniform 0.5 cm (1/4 inch) pieces.

   Ca. 3 min.

   Kokkens note: If your tomatoes are very juicy, you can gently scoop out some of the seeds and pulp to prevent the salad from becoming too wet.

4. 4

   Finely dice the bell pepper into uniform 0.5 cm (1/4 inch) pieces.

   Ca. 2 min.

   Kokkens note: Any color bell pepper works, but a red or yellow bell pepper adds a touch of sweetness and vibrant color.

5. 5

   Finely dice the red onion into uniform 0.5 cm (1/4 inch) pieces.

   Ca. 2 min.

   Kokkens note: If you find red onion too pungent, you can soak the diced onion in cold water for 5-10 minutes, then drain and pat dry, to mellow its flavor.

6. 6

   Finely chop the fresh parsley until it's very fine.

   Ca. 1 min.

   Kokkens note: Use flat-leaf parsley for its robust flavor and tender leaves.

7. 7

   In a large mixing bowl, combine the diced cucumber, tomato, bell pepper, red onion, and chopped parsley.

   Ca. 1 min.

8. 8

   In a small separate bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, and black pepper until well combined and emulsified.

   Ca. 1 min.

   Kokkens note: Freshly squeezed lemon juice is essential for the brightest flavor. Taste the dressing and adjust seasoning if needed.

9. 9

   Pour the prepared dressing over the vegetables in the large mixing bowl and gently toss with a spoon or spatula until all ingredients are evenly coated.

   Ca. 1 min.

   Kokkens note: Toss gently to avoid bruising the delicate vegetables.

10. 10

    Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 10 minutes to allow the flavors to meld and the salad to chill.

    Ca. 10 min.

    Kokkens note: Chilling the salad significantly enhances its refreshing quality and allows the dressing to penetrate the vegetables.

11. 11

    Before serving, give the salad a final gentle toss.

    Kokkens note: Taste and adjust seasoning one last time before serving, adding more salt, pepper, or lemon juice if desired.