the perfect israeli salad

while in law school, i worked in an israeli-owned restaurant. the owner was, to put it nicely, a perfectionist. the kitchen was by far the cleanest i'd ever worked in - you could practically eat off the floor. the food was tasty and the salads were divine.

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.