A mixture of finely diced vegetables served with a tart dressing.
Yield: 2-3 servings
Time: 10 minutes
Tools
- knife
- salad bowl
- spoon
Ingredients
- 2 cucumbers
- 2 large tomatoes
- 1 red bell pepper
- 2 green onions or ½ c red onion
- 3 T fresh mint or parsley, chopped
- 2 T olive oil
- 2 T lemon or lime juice
- salt
- pepper
Directions
Dice all of the vegetables (the finer the better) and place in bowl with mint or parsley. Toss.
Drizzle with oil and lemon juice, season with salt and pepper, toss, and serve immediately.
Notes
Classic Israeli salad includes just cucumber, tomato, red bell pepper, and onions, but you can make it more colorful by using green and yellow peppers too. If you’re not worried about tradition, you can add more variety with avocado, radishes, and/or dill pickles. And of course you can also try other herbs like basil, rosemary, or thyme.
When I tasted Israeli salad for the first time, I realized that it’s like a salad cousin to gazpacho.
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