Israeli Salad
Recipe
Israeli Salad
No wonder this is the quintessential salad from Israel. Even though half of the country is desert, Israel has some amazing produce. Its oranges, mangos and tomatoes are among the finest in the world. I used to buy Israeli salad all the time, because it's so good, so healthy for you and so refreshing. But I always felt guilty when I got to the checkout line, because it's so expensive. That was before I knew how easy it was to make it yourself. Now I just buy tomatoes, cucumbers and peppers, and return home with zero guilt!
Times
- Prep Time : 10 min min
- Ready Time : 10 min
Servings
Ingredients
- 2 Kirby or 3 Persian cucumbers, peeled and diced
- 1 red bell pepper, seeded, veins removed, diced
- 10 grape tomatoes, quartered, or 1 beefsteak tomato, diced
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried parsley or 1 tablespoon fresh minced parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro or additional parsley, for garnish (optional)
Directions
Preparation
- Combine cucumbers, bell pepper, tomatoes, lemon juice, oil, parsley, salt and pepper in medium-sized salad bowl and mix well.
- Chill for 1 hour.
- Just before serving, garnish salad with fresh cilantro or parsley, if desired.
Contributed by: Quick & Kosher, JAMIE GELLER
Tags
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Pareve , Main, Salads , Fourth of July, Passover, Shabbat , 15-minute Prep , Israeli & Middle Eastern , Make Ahead, No Cook , Gluten Free, Low Fat, Picnic, Vegan, Vegetarian , Vegetable ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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This recipe says to peel the cucumbers but if you look at the picture they are not. I’ve never peeled the Persian or hot house cucumbers to make Israeli salad.