Israeli Salad
This is a great addition to my Crispy Baked Falafel with Tahini Sauce, but it is also a fantastic side for a summer barbeque! I love the fresh flavors and acidity with fish, chicken, burgers and pretty much anything off the grill! This recipe can easily be doubled or tripled!
Photo by dimitri.photography on Unsplash
Ingredients:
1 large English Cucumber
2 1/2 Tbsp. red wine vinegar
1/2 Tbsp. Monk Fruit sweetener (Lakanto or other)
1/2 tsp. salt
1/2 pint grape tomatoes, halved
1/3 cup red onion, chopped
1/3 cup fresh mint, finely chopped
1 1/2 Tbsp. good olive oil
Directions:
Cut cucumbers in half lengthwise and scrape out seeds. Cut halves lengthwise again, making 4 long strips. Cut each strip diagonally into 1/2 inch wide pieces. Place in a medium sized bowl. Add vinegar, sweetener, and salt. Let stand at room temperature for about 1 hour, tossing occasionally.
While cucumbers are soaking in the salt, sweetener and vinegar solution, chop tomatoes, onion, and mint.
Add tomatoes, red onion, mint and olive oil to cucumbers and toss to blend. Season salad with salt and pepper to taste.