This recipe is inspired by my mother-in-law. When we go to visit my husband’s family in Israel I can’t get enough of my mother-in-law’s salads, especially this one! It’s simple, it’s crunchy and oh so delicious!
This salad stays delicious in the refrigerator for up to a week! It tastes great alone, but my favorite is to eat it with chips like salsa. You can also use it on sandwiches or tacos.
Pro Tip: A tomato knife with a serrated edge works best for dicing the tomatoes.
Ingredients
Salad Ingredients:
6-8 baby Cucumbers (or 2 large Cucumbers)
4 Roma Tomatoes
1 small Red Onion
1/4 cup of Kalamata Olives (optional)
Dressing Ingredients:
2 Lemons
1/4 cup of Olive Oil
1 teaspoon of Salt
Directions
Wash and chop all salad ingredients as small as you would like (no worries if you keep larger for your sanity). Place in a large bowl.
Squeeze the juice of 2 lemons over the chopped veggies.
Add in the olive oil and salt. You can add more salt if you prefer for taste.
