cucumbersalad

Israeli Cucumber Salad

Cooler Than a Fucking…Well, You Know

This salad is too cool for school – it just stares you down like it’s the reason that your life is spectacular and you should adore it as such.  The recipe is wicked simple – just a little chopping and a light vinaigrette of olive oil and lemon juice to hold it all together.  It’s versatility, though, is the selling point – meaning that you can serve it with any and all things grilled or top it with feta or mix in some orzo and BAM BOOM, you’ve got yourself a new dish and a new recipe to save for the treasure trove.  Don’t thank me – thank the Olive Tree Cafe for the inspiration.  They hooked me on the stuff and I had to craft a similar recipe for myself.

Israeli Cucumber Salad

1 cucumber, halved, deseeded and diced
2 plum tomatoes, diced
1 green pepper, deseeded and diced
juice of 1 lemon
1/4 c. of olive oil
3 sprigs of mint, leaves removed and minced
6 sprigs of parsley, leaves removed and minced
salt and pepper

Toss the cucumber, tomatoes, green pepper, lemon juice, olive oil, mint and parsley together in a bowl.  Season with some salt and pepper, taste and reseason.  Let chill for 10 minutes and serve.