Chopped salad

By Eden Grinshpan
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This is the most common salad you’ll find on just about every menu in Israel, for breakfast, lunch, and dinner. So as a half-Israeli married to an Israeli, this is obviously a big part of our lives. We make it at least three or four times a week as a side to almost every meal we have, any time of day. There’s no turning back with this salad; it’s a friend for life. But while I love a classic, I like to play around with it, too, adding less traditional ingredients like dill or chopped fresh radishes. Here I’ve given you the classic plus a variation with Greek vibes that includes  Kalamata  olives and feta.



  • 5 medium tomatoes
  • 2 red bell peppers
  • 5 Persian (mini) cucumbers
  • 1 small red onion
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh dill (optional)
  • 1/3 cup extra-virgin olive oil
  • Juice of 1 lemon
  • Kosher salt


  1. Finely chop the tomatoes, bell peppers, cucumbers, and onion. As you chop, toss the vegetables into a colander to let some of their juices drain.
  2. In a large bowl, combine the chopped vegetables with the parsley and dill (if using). Dress with the olive oil and lemon juice and toss thoroughly to combine. Season with salt to taste.

Excerpted from Eating Out Loudby Eden Grinshpan. Copyright © 2020 by Eden Grinshpan. Photography by Aubrie Pick. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.

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