Jerusalem Salad Recipe
This Jerusalem Salad recipe is flavor-packed and uses the simplest ingredients to create a light fresh dish that comes together in a matter of minutes.
Servings: 3
Calories: 131kcal
Ingredients
- 1 cup finely diced tomatoes
- 1 cup finely diced cucumbers peeled or unpeeled
- 1 cup finely diced flat leaf Italian Parsley
- 1 cup finely diced red onion
- 2 tablespoons high quality extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Combine the tomatoes, cucumbers, parsley, and red onion in a bowl.
- Drizzle in the olive oil, then sprinkle the salt and pepper over the top. Toss to combine.
- Taste and add more salt, pepper, or olive oil as needed to suit your taste and enjoy!
Video
Notes
You can store this cucumber and tomato salad in an airtight container in your fridge for 1-2 days.
It is not recommended to freeze this Jerusalem salad because you will lose the crispness from the fresh vegetables.
Nutrition
Serving: 1serving | Calories: 131kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 448mg | Fiber: 3g | Sugar: 6g
