This Israeli salad is a refreshing blend of chopped cucumbers, tomatoes, onions and peppers, all tossed in a lemon dressing. A colorful side dish that pairs well with chicken and fish!
1 cupbell peppersfinely diced, you can use red, orange, yellow or a combination of colors
1/4cupparsley leavesminced
1tablespoonmint leavesminced, optional
1/4cupolive oil
2tablespoonslemon juice
salt and pepper to taste
Instructions
Place the cucumber, tomato, onion, bell peppers, parsley and mint (if using) in a large bowl.
In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
Pour the dressing over the vegetables and toss to coat evenly.
Serve immediately, or cover and refrigerate for up to 2 days. I recommend serving this salad right away.
Notes
I typically use Persian or English cucumbers for this salad. You can use traditional waxed cucumbers, but you’ll want to peel them first and scoop out the seeds.
Roma tomatoes are the best choice for Israeli salad as they are firm and don’t contain as many seeds as other varieties.
You can use any color of bell pepper that you have on hand..
This salad can be made up to 2 days before you plan to serve it. Keep in mind that tomatoes can become mealy when stored in the fridge, so I do think the texture is best on this salad when served right away.