Israeli Salad
Finely diced cucumbers, tomatoes, and bell peppers are central to this Israeli salad; other vegetables are sometimes added as well.
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Servings: to 6
Ingredients
- 1 large cucumber peeled, seeded and cut into small dice
- 3 medium tomatoes preferably on vine, heirloom, or other flavorful variety, cut into ½-inch dice
- 2 medium red bell peppers cut into small dice
- ¼ cup finely diced onion or 2 to 3 scallions minced
- ½ cup finely diced radish optional
- 1 tablespoon extra-virgin olive oil or as desired
- Juice of ½ to 1 lemon to taste
- Salt and freshly ground pepper to taste
Instructions
- 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 (Estimate per Serving)
Calories: 81kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 15mgPotassium: 495mgFiber: 3gSugar: 7gVitamin A: 2687IUVitamin C: 94mgCalcium: 30mgIron: 1mg
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