Israeli Salad

Step 1

Cut 4 medium Roma tomatoes in half lengthwise, then slice each half into thin half-moons. Lay them flat on a cutting board and chop them into small, roughly 1/4-inch dice. Transfer to a large mixing bowl.

Step 2

Trim the ends from 1 medium English cucumber and slice it lengthwise into quarters. Chop each quarter crosswise into 1/4-inch pieces, keeping the skin on for texture and nutrition. Add to the bowl with the tomatoes.

Step 3

Finely chop 0.75 cup packed fresh Italian flat-leaf parsley leaves — discard thick stems. Stack the leaves, roll them into a tight log, then slice thinly crosswise before chopping. Add to the bowl.

Step 4

Stack 0.25 cup packed fresh mint leaves and chop them finely just before adding — mint bruises easily and turns black if cut too far ahead. Tear larger leaves by hand if preferred. Add to the bowl.

Step 5

Chop 2 tablespoons fresh dill fronds into small pieces and add to the bowl.

Step 6

Finely dice 0.25 small red onion into 1/8-inch pieces. If the onion flavor feels too sharp, soak the pieces in cold water for 2 minutes, then drain well and pat dry on paper towels before adding — this mellows the bite. Add to the bowl.

Step 7

Pour 3 tablespoons extra-virgin olive oil and 2 tablespoons fresh lemon juice over the vegetables. Sprinkle with 0.5 teaspoon kosher salt and 0.25 teaspoon freshly ground black pepper. Toss gently but thoroughly with a large spoon until everything is well combined — all the pieces should glisten with dressing.

Step 8

Taste a spoonful and adjust seasoning if needed — you may want an extra pinch of salt or squeeze of lemon depending on the tomato sweetness. Serve immediately as part of a mezze platter, alongside hummus, tahini, and warm pita bread, or as a fresh side to grilled meats or fish.