Israeli Chopped Salad

The ancient Greek philosopher Aristotle is said to have coined the phrase, “the whole is greater than the sum of its parts”. Could it have been that he was talking about Israeli Chopped Salad? After all, he was living in the Mediterranean which is not all that far from present-day Israel so maybe, right?!! Too much?!! In any case, one bite of this classic salad will convince you that truer words were never spoken.

I mean, we’re talking the most basic of ingredients—tomatoes, cucumbers, onion, radishes, parsley, tossed together with nothing more than olive oil, lemon and salt, but oh, what an amazing a combination all these separate entities make up!!

So much color and crunch!

So easy to prepare!

And so good for you too! Vegetarian and vegan!

I like to throw together a batch and then have it on hand for easy lunching and snacking all week. YUM!!!

That Aristotle …what a guy!😘

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Israeli Chopped Salad

Makes 4-6 servings

Prep Time: 15 minutes

Ingredients

• 10 ounce container of grape tomatoes

• 1 English cucumber

• 8 radishes

• ½ red onion

• Large handful fresh parsley, chopped

• ⅓ cup extra-virgin olive oil

• The juice of one lemon

• Kosher salt

The Recipe

1. Finely chop the tomatoes and cucumber and toss into a colander to allow them to drain a bit. Meanwhile finely chop the radishes and onion and add them to a medium-sized bowl, adding the drained tomatoes and cucumbers in the process. Add the parsley and mix well. Pour on the olive oil and lemon juice and toss well again. Season to taste with the salt and serve.

2. Salad can be kept in an airtight container in the fridge for several days.

Enjoy!

Note: Recipe adapted from Eating Out Loud by Erin Grinshpan. I subbed in grape tomatoes and an English cucumber, cut the dill and used radishes instead of red peppers.