Israeli Salad
Contributed by: Quick & Kosher, JAMIE GELLER
No wonder this is the quintessential salad from Israel. Even though half of the country is desert, Israel has some amazing produce. Its oranges, mangos and tomatoes are among the finest in the world.
I used to buy Israeli salad all the time, because it's so good, so healthy for you and so refreshing. But I always felt guilty when I got to the checkout line, because it's so expensive. That was before I knew how easy it was to make it yourself. Now I just buy tomatoes, cucumbers and peppers, and return home with zero guilt!
Prep: 10 min
Total: 1 hr, 10 min
Yield: 4 servings
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Ingredients:
-
2 Kirby or 3 Persian cucumbers, peeled and diced
1 red bell pepper, seeded, veins removed, diced
10 grape tomatoes, quartered, or 1 beefsteak tomato, diced
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon dried parsley or 1 tablespoon fresh minced parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
Fresh cilantro or additional parsley, for garnish (optional)
Preparation:
- Combine cucumbers, bell pepper, tomatoes, lemon juice, oil, parsley, salt and pepper in medium-sized salad bowl and mix well.
- Chill for 1 hour.
- Just before serving, garnish salad with fresh cilantro or parsley, if desired.
Tangy-sweet with just a hint of Cayenne pepper heat, this side dish is the perfect accompaniment to roasted poultry.
Folks love the wonder of having their own personal Cornish hen. The fingerling potatoes make this dish an elegant and hearty meal.
