Israeli Salad

Finely diced cucumbers, tomatoes, and bell peppers are central to this Israeli salad; other vegetables are sometimes added as well.

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
• 2 scallions, minced
• 1/2 cup finely diced radish, optional
• 1 cup thinly shredded red cabbage, optional
• 1 tablespoon extra-virgin olive oil, or as needed
• 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.

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