Serves 4
15 min
Israeli Salad, California Style
Recipe GLPR0daa87dc4fa252
A crisp, vibrant salad combining finely diced fresh vegetables with a bright lemon vinaigrette. This California-inspired take on the classic Israeli salad features cucumbers, jicama, tomatoes, and green onions dressed simply with extra-virgin olive oil and fresh lemon juice. Perfect served chilled or at room temperature as a light, refreshing accompaniment or light main course.
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Ingredients
3 pickling or Persian cucumbers (or 2/3 hothouse cucumber), cut into 3/8-inch dice
1 piece jicama (about 1/2 pound), peeled and cut into 3/8-inch dice
5 ripe but firm plum tomatoes, cut into 3/8-inch dice
6 tablespoons chopped green onions (white and green parts)
2 tablespoons extra-virgin olive oil
2 tablespoons strained fresh lemon juice
Salt to taste
Freshly ground black pepper to taste
Hot sauce or cayenne pepper, optional
Directions
Combine the diced cucumbers, jicama, tomatoes, and chopped green onions in a shallow serving bowl.
Drizzle the extra-virgin olive oil and fresh lemon juice over the vegetables.
Season with salt, freshly ground black pepper, and hot sauce or cayenne pepper to taste. Toss gently to combine.
Serve immediately at room temperature, or refrigerate for 20-30 minutes before serving chilled.
