Israeli Salad
The perfect summer bite, this Israeli salad a tasty way to use up the bounty of summer vegetables like tomatoes and cucumbers.
Servings: 4 cups
Calories: 146kcal
Equipment
Ingredients
- 3 tomatoes seeded and diced
- 4 mini cucumbers mini or 1 seedless English cucumber diced
- 1 bell pepper diced
- 2 scallions thinly sliced
- 2 tbsp. flat-leaf Italian parsley chopped
- 1/3 cup good quality olive oil
- 1 tsp. honey or agave if vegan
- 1/3 cup lemon juice
- 2 tbsp. red wine vinegar
- 1 tsp. sumac
- 2 tsp. kosher salt
- 1 tsp. pepper
Instructions
- Add tomatoes, cucumbers and bell peppers to a medium bowl.
- Whisk together olive oil, honey/agave, lemon juice, vinegar, sumac, salt and pepper.
- Add to vegetable mixture and toss to combine.
- Add scallions and parsley. Toss to incorporate and serve immediately.
Notes
*The key to this salad is to cut everything very small. It takes a little more time, but the payoff is worth the effort!
It can be eaten as a side dish, pile it in a pita for a light lunch or scoop up with toasted pita chips for a snack.
If mini cucumbers are not in your market, buy the long, thin English cucumbers. Avoid the "regular" cucumbers, their flavor and texture is not as good.
Nutrition
Serving: 5ounces | Calories: 146kcal | Carbohydrates: 10g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 798mg | Fiber: 2g | Sugar: 5g