I’ve got something easy, healthy, and delicious for you today. Jerusalem Salad!
In Monday’s post I talked about my lovely Aunt Ashley coming to visit and cooking some dishes that she would make back home in Israel. This Jerusalem Salad recipe was the perfect accompaniment to the Israeli Roast Chicken we had and makes for a bright and colorful side dish.
It’s really a very simple recipe – one of my co-workers described it as a Mediterranean-style pico de gallo. Sounds strange, but it’s delicious!
Just finely dice some tomatoes, red onions, cucumbers, and parsley and toss with a bit of olive oil, salt, and black pepper.
I told you it was easy!
As somebody who works full time, it’s important for me to keep a few quick and easy recipes in my repertoire for nights when time gets away from me. I cook almost nightly during the week, but because it’s winter and I pretty much don’t see any daylight 5 days per week, I end up doing my “blog cooking” on the weekends when there is sufficient light to take pictures.
As such, I like to do “themed” weekend cooking to keep my ingredient lists short and be able to put together a cohesive dinner for the husband and me by Sunday evening. It’s kind of awkward when we have a dinner of Mexican Refried Beans, Rustic Thai Beef Soup, and Greek Panzanella Salad.
This past weekend I made the Israeli Roast Chicken, this salad, and then used the chicken leftovers to make an amazing Moroccan Chicken Wrap (recipe is coming on Friday!). See how that works? It sounds awesome to plan a theme like that, except for those times when the husband and I have been eating nothing but leftover Thai food for four days and I’m asking myself “why did I need to make four different types of curry this past weekend?”
Okay, I kind of forgot where I was going with that whole story. Uh, here’s another picture of the Jerusalem Salad.
Here’s Your Recipe!
- 1 c. very finely diced tomatoes
- 1 c. very finely diced cucumbers (peeled or unpeeled)
- 1 c. very finely diced flat leaf (Italian) Parsley
- 1 c. very finely diced red onion
- 2 Tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 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.