This Israeli salad is a tomato cucumber salad with bright and fresh flavors. It is perfect for summertime and is best when made with ripe in season produce.
Chop all the vegetables as directed in the Ingredients section above.
Cucumbers: If using Persian cucumbers: cut the cucumbers in half lengthwise, then cut each half into two pieces, slicing from top to bottom. Cut each cucumber strip (there should be 4 strips now) into 1⁄2” cubes. Repeat with remaining cucumbers. If using English cucumbers: cut the cucumbers in half lengthwise. Use a spoon to scoop out the seedy center of the cucumber. Then, cut each half of the cucumber into three strips from top to bottom. Cut each strip into 1⁄2” cubes.
In a large bowl, mix together the tomato, cucumber, chives, parsley, mint, and olives.
In a medium bowl or covered glass jar, add the dressing ingredients. Whisk to combine for 1 minute, or cover jar and shake well.
Pour the dressing over the salad and toss to combine.
Add the avocado right before serving and carefully mix together.
Sprinkle extra sumac as garnish.
Notes
Choose the freshest veggies that are perfectly ripe. If buying vegetables 2-3 days in advance, choose slightly under ripe veggies so they have time to ripen by the day of the meal.
Take veggies out of the fridge at least 30 minutes before making the salad so they have time to come to room temperature to yield a more flavorful salad.
Use a very sharp knife to cut the vegetables so they stay intact and don’t crush.
Optimally, Jerusalem salad should be served immediately after making or within about 30 minutes.
Substitute sumac for za’atar for an herby flavor profile.
If you don’t have lemon juice, substitute with 2 tablespoons of white or red wine vinegar.
Make ahead instructions: Up to one day in advance, chop the veggies and place them in separate containers with a piece of paper towel to absorb moisture. The dressing can be prepared a day in advance as well. Store everything covered in the fridge overnight. Don’t cut the avocado until just before serving.
How to store: Store leftover Jerusalem salad in the refrigerator in an airtight container. Drain liquid before eating. This salad is best served fresh, but leftovers will keep for 1-2 days in the refrigerator once mixed.