Jerusalem salad

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  • 5 Persian cucumbers
  • 1 yellow or orange bell pepper (can substitute red or green)
  • 5 roma tomatoes
  • 1/2 teaspoon fine sea salt
  • 1/4 cup minced red onions (from about 1/4 of a medium onion)
  • 3 tablespoons extra virgin olive oil
  • The juice of 1 lemon
  • 3 tablespoons finely minced parsley, divided into 2 tablespoons and 1 tablespoon
  • More salt to taste (optional)


  1. Small dice the cucumbers, bell pepper, and tomatoes, and combine in a big serving bowl.
  2. Toss together with the sea salt and refrigerate for an hour.
  3. After an hour has gone by, strain the salad through a fine mesh colander, discarding the liquid. Do not press the salad against the colander, but gently shake the colander a few times to drain away the excess liquid. *
  4. Place the salad back in the bowl, add the red onion, extra virgin olive oil, lemon juice, 2 tablespoons minced parsley, and more salt to taste (optional), and toss to coat.
  5. Garnish with the 1 tablespoon minced parsley.


* 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.