the kitchen would prep for hours - dicing each component of the salads into perfect squares. cucumbers were put through a french fry cutter and then cut into even squares. the israeli salad was my favorite. i was lucky enough to get the exact directions on making the salad from the owner.
the proportions below make a salad for one. the salad is best served right away - you don't really want it as a leftover.
1 cup kirby cucumber - seeded and evenly diced into 2cm squares
1/2 cup roma tomato - seeded and evenly diced into 2cm squares
1 tablespoon white onion - diced
1 tablespoon fresh dill - chopped
1 teaspoon parsley - chopped
1 teaspoon lemon juice
1/2 teaspoon vegetable oil (never olive oil - it is too heavy for this salad)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
toss all ingredients in a bowl and serve immediately.