Israeli Salad

Israeli salad

Finely diced cucumbers, tomatoes, and bell peppers are central to this Israeli salad; other vegetables are sometimes added as well. For a homemade Middle Eastern feast, serve this with Hummus and Baked Falafel with Smoky Tahini Dressing. I also really like this with Tofu and Potato Hash Browns.

Serves: 4 to 6

  • 1 large cucumber, peeled, seeded and cut into small dice
  • 3 medium tomatoes (preferably on vine, heirloom, or other
    flavorful variety), cut into 1/2-inch dice
  • 2 medium red bell peppers, cut into small dice
  • 1/4 cup finely diced onion or 2 to 3 scallions, minced
  • 1/2 cup finely diced radish, optional
  • 1 tablespoon extra-virgin olive oil, or as desired
  • Juice of 1/2 to 1 lemon, to taste
  • Salt and freshly ground pepper to taste

Combine all the vegetables in a salad bowl. Toss together. Use enough olive oil to moisten the vegetables, and add lemon juice to taste. Season to taste with salt and pepper and toss again.

Nutrition information
Per serving: Calories: 43; Total fat: 1g;  Protein: 1g;  Carbs: 5g; Sodium: 7mg

Israeli salad recipe


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  1. Pingback: Tofu and Potato Hash Browns

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