Classic Israeli Salad
This is a delicious summer salad that comes from the June 2012 Vegetarian Times.
I would like to tell you that it tastes great served the next day, but we ate it all in one meal, so I just don't know.
I loved the freshness and flavors of this salad.
You could serve it as a side dish, or even as a salad topping on a sandwich.
And it couldn't be easier.
I used small Persian cucumbers. If you're going to use a large one, you may only need 1/2. The recipe calls for 4 small Roma tomatoes, but I only had 3.
Toss chopped tomatoes, cucumbers, yellow pepper, and lots of parsley together. Season with chopped green onion, olive oil, fresh lemon juice, and salt & pepper if needed.
Fresh and delicious!
Double click to print as a 5x7 recipe card.
(Hebrew for Bon Appetit!)