I’m always excited for the week that my local farm (or my backyard garden) has all the ingredients to make this delightful chopped vegetable salad. Using fresh ingredients right from the garden make all the difference in the world — every ingredient is ripe, fresh and ready to be eaten.
This chopped vegetable salad is super simple to make and will become one of your favorite summer and autumn staples. I like to make it for dinner and top my fish with it like a salsa. I also eat it as a side dish because I simply can’t get enough.
Make it ahead of time and chill it in the refrigerator for a half an hour before you’re ready to serve it. This gives all the ingredients time to marinate together and it will be extra tasty. Also, I recommend that you make the corn on the cob the night before so you just need to take it out of the refrigerator and it’s ready to use.
I wish I could say this chopped vegetable salad recipe makes plenty of leftovers — but mine never seems to last that long.
Israeli Chopped Vegetable Salad
I like to make this salad for dinner and top my fish with it like a salsa. I also eat it as a side dish because I simply can’t get enough.
- 1 cucumber diced
- 1/3 cup red onion minced
- 2 cooked corn on the cob cut off the cob
- 1 lb ripe tomatoes seeded and diced
- 1/2 cup fresh parsley minced
- 3 Tbsp extra virgin olive oil
- 3 Tbsp fresh lemon juice
- Sea salt to taste
Combine cucumber, red onion, corn, tomatoes, and parsley in a bowl.
Toss together with the olive oil, lemon juice, and sea salt.
Refrigerate for a half an hour (optional) and serve.