Kohathite: Israeli Chopped Herb Salad Recipe

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.

Kohathite