* To make ahead, strain the salad after an hour, store in the refrigerator for up to 6 hours, and then strain again right before dressing and serving. You can even do this a day ahead of time, but the vegetables will soften significantly and the texture of the final dish will be very different.
If you’re looking for a variation on this salad, try my recipe for watermelon Jerusalem salad, which is prepared in much the same way. I’ve also got a lovely recipe for Jerusalem salad pico de gallo.
Find it online: https://cardamomandtea.com/278/jerusalem-salad/