There’s nothing fancy about this one — just a classic Israeli salad with chopped fresh veggies, lemon juice and parsley — but it’s oh so good!

I say this all the time: The simpler the recipe, the more people seem to want it — even if it’s not actually a recipe. And I see this even with myself sometimes. Just getting inspiration to make something can be just as good as getting an actual recipe. Because really, not every recipe has to be a complicated list of ingredients and instructions. This salad is a classic example of that — just dice some veggies and you’re done!

I used to make Israeli salad often, but my husband doesn’t eat tomatoes or cucumbers, and my daughter doesn’t eat onions. If I made it to suit their taste, I would be left without a salad! So for years I didn’t make Israeli salad, but then my brother and sister-in-law came to visit me one weekend and my sister-in-law was rummaging through my fridge before one of the meals looking to see what she could throw together and she made an Israeli salad. It was so good and such a treat! Since then, I’ve started making it more often.

I like to use Persian cucumbers; I love their flavor and texture.

I’m all for taking shortcuts, but if you can use the juice of a real lemon instead of bottled lemon juice it really does make a difference!

When I chop the vegetables I either use my cute little colorful knives or my vegetable chopper — they both get the job done.

Officially, Israeli salad consists of four ingredients: cucumbers, tomatoes, onions, and parsley. A true Israeli will be very unhappy if you alter the recipe in any way, but I am giving you license to add whatever you want — chick peas, chopped colored peppers, feta cheese, diced beets… really anything that suits your fancy!

I like to make this salad the day I am planning to serve it because I like that extra crunch, but it can last very well in the fridge for two to three days.

If you like quick, easy salads like this one, you will love my corn salad with pickles. Try it at your next barbecue!