| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 197 | 14g | 2g | 17g |
| sugars | fibre | protein | salt |
| 7g | 3g | 4g | 0.2g |
Why I Love Israeli Chopped Salad with Cucumbers, Tomatoes, and Radishes
Every time I whip up this vibrant Israeli dish, the Chopped Salad with Cucumbers, Tomatoes, and Radishes, I am reminded of the rich melting pot of cultures and tastes that food is. There’s something truly special about a recipe that transcends geographical boundaries and merges into various cultures with ease and splendor. If you look at this salad, first, you are greeted with an array of colors that are not just beautiful to look at but are indicative of the healthy and fresh ingredients used.
Finding Connections in Unexpected Places
When I first stumbled upon this recipe, I was intrigued by the similarities it shared with some of the salads prepared in Southern cooking. In particular, the eclectic yet home-like mix of the fresh tomatoes, cucumbers, and radishes, echoed strains of my own upbringing in the South. Back in Atlanta, my mother often curated dishes infused with diverse flavors; each dish telling a unique story. Exploring new recipes like this one keeps me connected to those cherished memories.
Upon further research, I discovered that this marvelous concoction is also enjoyed in various forms in different cuisines around the world. In my quest to learn more about its origin, I chanced upon Chef Rodolfo Guzman, a renowned Chilean chef known for his innovative use of local ingredients. His commitment to freshness and locality resonate in this chopped salad recipe.
An Unassuming Symphony of Flavors
Now, let’s talk flavor. The brilliance of the Chopped Salad with Cucumbers, Tomatoes, and Radishes lies in its simplicity. Each ingredient collaborates yet stands out on its own. The succulent, juicy tomatoes, the refreshing cucumbers, and the slightly sharp radishes all bring unique personality to the salad, coupled with a harmony of textures. The choice of fresh herbs, mint, and parsley, sing a lovely tune in your mouth and the zingy lemon helps highlight these flavors.
Not to forget, the dressing of this salad- extra virgin olive oil. The oil, airy and delicate, binds the flavors, making sure you get each note everytime you take a bite. Seasoned with salt and black pepper to taste, it’s a meal that’s light yet satisfying, colorful yet simple, and most important of all, packed full of nutrients.
All in all, this Israeli Chopped Salad with Cucumbers, Tomatoes, and Radishes is a delightful play on palates and aesthetics. It’s a reminder of my root influences in Southern cooking and the beautiful blend of cultures that comes with being a part of a globally connected world.
What You’ll Need
Method
Step One
Begin by preparing the vegetables. Wash the tomatoes, cucumbers, radishes, red onion, and green bell peppers thoroughly. Then, chop all of these ingredients into small, bite-sized pieces. However, finely chop the red onion.
Step Two
Once your vegetables are chopped, place them in a large serving bowl. This bowl should be large enough to accommodate all your vegetables as well as allow room for mixing the salad.
Step Three
Next, prepare the dressing. In a small bowl, squeeze the juice from the large lemon. To this lemon juice, add the extra virgin olive oil. Whisk these two ingredients together until they are well-blended.
Step Four
To the dressing, add the finely chopped fresh parsley and fresh mint. Again, whisk these ingredients together until they are well-combined. You want to make sure the fresh herbs are evenly distributed throughout the dressing.
Step Five
Pour the dressing over the chopped vegetables in the serving bowl. Using a long-handled spoon, gently toss the salad until all the vegetables are coated with dressing.
Step Six
Finally, season the salad with salt and black pepper to taste. Once you’ve seasoned the salad, toss it once more to distribute the seasoning. Your Chopped Salad with Cucumbers, Tomatoes, and Radishes is now ready to serve!
