Israeli Salad

 

Basic ingredients:

3 medium cucumbers (If you can’t get Israeli cucumbers, get pickling or English cucumbers. If using English cucumbers, one cucumber is enough)

2 large tomatoes

1 green or red pepper

 

 

More optional ingredients to try adding individually, or in any combination!

2 tbsp chopped fresh parsley (flat-leaf)

2 tbsp chopped fresh mint

½ carrot, peeled and finely diced

¼ red onion, finely diced or 2 green onions, finely diced

2 romaine lettuce leaves, chopped

 

 

Dressing:

Olive oil

Fresh lemon juice (I always use the juice from at least one lemon)

Salt and pepper to taste

Za’atar - optional

 

After dressing the salad, consider topping it with a handful of toasted pita chips, ¼ c toasted pine nuts, and/or ¼ c crumbled feta or goat cheese.

 

Directions:

Vegetables should be room temperature. Finely chop all the vegetables (I use my onion chopper!). Peeling the cucumbers is optional.

Combine them in a large bowl, adding any optional ingredients.

Right before serving, toss with olive oil, and then add lemon juice and spices.

Serve immediately. 

B’teyavon!