Israeli Chopped Herb Salad Recipe | Kosher
Ingredients (Serves 4–6)
1 cup fresh parsley, finely chopped
½ cup fresh cilantro, finely chopped
½ cup fresh mint leaves, finely chopped
1 small cucumber, diced
1 small tomato, diced
3–4 green onions, thinly sliced
½ small red onion, finely diced (optional)
1 small lemon, juiced
2–3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
Optional: 1 teaspoon sumac or a pinch of chili flakes for extra flavor
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Instructions
1. Prepare herbs: Rinse parsley, cilantro, and mint thoroughly. Shake off excess water and finely chop.
2. Chop vegetables: Dice cucumber and tomato into small, uniform pieces. Thinly slice green onions and red onion.
3. Combine: In a large bowl, mix the chopped herbs and vegetables together.
4. Dress: Drizzle with olive oil and squeeze fresh lemon juice over the salad.
5. Season: Add salt, pepper, and optional sumac or chili flakes. Toss gently to combine.
6. Serve: Chill for 10–15 minutes to allow flavors to meld or serve immediately.
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Tips
This salad is traditionally herb-forward; you can adjust the herb-to-vegetable ratio according to taste.
Serve with grilled fish, roasted chicken, or falafel for a complete kosher meal.
For extra texture, sprinkle with toasted pine nuts or walnuts.
