Instructions
Step 1 / 6
Let's get started!
Cut
DiceCut into small uniform cubes the tomato (5mm)
Cut
DiceCut into small uniform cubes the cucumber (5mm)
Cut
DiceCut into small uniform cubes the onion (5mm)
Cut
Chop the parsley (3mm)
Toss
Toss tomato, cucumber, onion, and parsley, with lemon juice, olive oil, and salt
Tossing
until evenly coated
Why this matters
What: Gently combine by lifting and turning so dressing or seasoning coats every piece.
Why: Tossing distributes flavour without crushing delicate ingredients like herbs or ripe tomatoes.
- Stirring instead of tossing — crushes soft ingredients
- Adding dressing too early — things go soggy
- Over-tossing — bruises leaves and releases excess water
Rest
Let restLet meat sit after cooking so juices redistribute for 2 min
Why It Works
- Cucumber is essential — together with tomato, it defines the classic Israeli salad
- Dice all vegetables as finely and uniformly as possible for the most authentic result
- Use the ripest tomatoes you can find; the flavour depends entirely on fresh produce
- Dress with lemon juice rather than vinegar for the bright, clean Israeli flavour profile
Common Mistakes to Avoid
- Watch temperatures carefully
- Don't skip the resting step
Technical Details (CKL)
servings 4
ingredient "tomato" 300g
ingredient "cucumber" 300g
ingredient "onion" 80g
ingredient "parsley" 15g
ingredient "lemon juice" 20ml
ingredient "olive oil" 30ml
ingredient "salt" 4g
bowl "mixing bowl" 3l
knife "chef's knife"
cut "tomato" style dice size 5mm
cut "cucumber" style dice size 5mm
cut "onion" style dice size 5mm
cut "parsley" style chop size 3mm
# Toss all vegetables with dressing
toss "tomato" "cucumber" "onion" "parsley" with "lemon juice" "olive oil" "salt"
rest 2minThis recipe is defined using CKL (Culinary Knowledge Language), a precise language for describing cooking procedures.