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Israeli Salad

Israeli Salad

There are many variations of this salad, a finely chopped mixture of raw vegetables doused in a lively dressing with a typically Israeli flourish of lots of fresh herbs, chopped and mixed in. Vegetables at room temperature tend to have the most flavor. 


  • 2 cups halved Cherry or Grape Tomatoes
  • 2 cups diced English Cucumber
  • 1/2 cup diced Red Bell Pepper
  • 1/4 cup diced Red Onion
  • 1/4 cup diced Fresh Mint
  • 1/4 cup diced Flat Leaf Parsley
  • 2-3 Tablespoons Lemon Juice
  • 2-3 Tablespoons Olive Morada Persian Lime Olive Oil
  • Salt and Pepper to taste    

Chop all of your ingredients, top salad with nuts or feta if desired and serve immediately 

*A special thank you to Regina Wagner for contributing this recipe and photo