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Israeli Salad

Course Salad, Side Dish
Cuisine Israeli
Prep Time 20 minutes
Servings 6

Ingredients

  • 2 cups English cucumber, cubed 1 large cucumber
  • 2 cups tomatoes, cubed 3 medium tomatoes
  • 1 cup red onion, diced 1/2 medium onion
  • 1 cup red pepper, diced (optional)
  • 1/4 cup Italian parsley, chopped
  • 1 tablespoon lemon juice (more to taste) 1/2 lemon
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • ground pepper to taste

Instructions

  • Prepare veggies by cubing, chopping and dicing.  Exact sizes of cut up veggies are purely a matter of personal preference.
  • Toss everything together in a large bowl.  Serve immediately or allow the flavors to blend together for a few hours in the fridge. The onions tend to become stronger over time so this salad is best eaten the day it is made.