Israeli breakfast salad
Israeli breakfast salad, from above
VegVeganIsrael

Israeli breakfast salad

Finely diced tomato and cucumber with lemon and olive oil. The crunchy heart of an Israeli breakfast.

15 minTime
2 gProtein each
mildSpice
The kibbutz table2 chapters · 1 min read

Make it your way

Grandma's wayFinely diced tomato and cucumber salad with lemon and olive oil.
The original
79kcalsame
2 gproteinsame
2 gfibresame
15minutessame

Israeli salad.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Tomato3, finely diced
Cucumber2, finely diced
Onion½ red onion, finely diced
Flat leaf parsleya handful, chopped
Mint leavesa few leaves
Lemon juice1½ tbsp
Olive oil1½ tbsp
Salt¾ tsp
Black peppera pinch

Method

3 steps
  1. 1Dice the tomato, cucumber and onion very finely, about the size of a pea.
  2. 2Toss with parsley, mint, lemon, olive oil, salt and pepper.
  3. 3Serve right away, before it turns watery.
Serve it like this

Serve in a bowl beside eggs, labneh, cheese and bread, with lemon wedges.

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Make it a meal

What goes with Israeli breakfast salad: a bread or rice, a side, something to drink and something sweet.

With a main Sabich50 min
On the side Ptitim salad25 min
On the side Baingan bharta40 min
A little snack Bourekas45 min
To drink Masala chai10 min
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