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.
Ingredients
- 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
