Finely diced cucumber, red onion, and tomatoes with a simple homemade EVOO dressing, make a fresh spoon-ready salad. Rooted in Persian, Iranian Shirazi and Israeli salad recipes.
Finely prep vegetables by dicing cucumbers, tomatoes, and red onions. This salad is all about the tiny vegetable bites, so using a chopper can help keep pieces uniform.
Add cucumbers, tomatoes, and onions to a large bowl and mix well.
Add the juice of 2 fresh lemons and olive oil to large mixing bowl.
Generously season with salt and black pepper and mix well.
Let salad stand for flavors to mingle (it tastes better if you give it 2 hours) or cover and refrigerate until ready to serve
Notes
Protein - Turn Israeli salad into a main dish by adding chicken.
Day of ingredients - I love diced avocado in salads, but it goes brown quickly, so add all diced avocado day of serving.
Spices - Another change in healthy salads is just switching up the spices. Try garlic, pepper flakes for some heat, or a little sprinkle of balsamic vinegar.