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It may seem odd to have a salad with breakfast but in Israel the meal is not complete without the distinctive mix of chopped cucumbers and tomatoes.


  1. 1 lb cucumbers, diced
  2. 1 lb fresh ripe tomatoes, seeded and diced
  3. 1/3 cup minced onion (optional)
  4. 1/2 cup minced fresh parsley
  5. 3 tbsp extra virgin olive oil
  6. 3 tbsp fresh lemon juice
  7. Salt to taste (I use about 1/2 tsp)


  1. Dice the cucumbers in small, even, triangular pieces.
    We like to slice the cucumber in half lengthwise. Then slice each half into 4 slices lengthwise, so you have 8 long, thin pieces total. Hold the long, thin pieces together with one hand, and slice the bunch into very small pieces with the other hand.
  2. Place the diced cucumbers into a large mixing bowl along with all the other ingredients.
  3. Mix until vegetables are well coated with parsley, oil, lemon juice, and salt.
  4. Best served fresh at room temperature. You can also serve chilled for a more refreshing salad.
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