Editor's Note: This Classic Israeli Salad can be enjoyed for breakfast, lunch, and dinner.
- Prep Time
- 2 tomatoes, very finely diced
- 2 cucumbers, very finely diced
- 1 small red onion, very finely diced
- 2 tablespoons lemon juice
- 1⁄4 cup olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
Chop all the vegetables and add olive oil, lemon, salt and pepper. Serve.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2012 SUBSCRIBE NOW