Name: Israeli Salad Recipe
Total time: 15 min
Ingredients: 2 medium roma tomatoes, seeded and diced (about 3/4 cup); 1 English cucumber, diced (about 2 cups); 1 medium red pepper, diced (about 1/2 cup); 1/2 medium red onion, diced (about 1/2 cup); 3 tablespoons finely minced fresh flat-leaf parsley; 3 tablespoons olive oil; 2 tablespoons freshly squeezed juice from 1 lemon; 1 teaspoon za’atar; Kosher salt, to taste; Freshly ground black pepper, to taste

I spent a semester of my college career in Tel Aviv and developed a strong taste for Israeli salad, which more correctly traces its roots to a Palestinian origin. The combo is a simple mix of diced fresh vegetables, lemon, juice, and oil.

Israeli Salad Recipe

roma tomatoes, seeded and diced (about 3/4 cup)

English cucumber, diced (about 2 cups)

red pepper, diced (about 1/2 cup)

red onion, diced (about 1/2 cup)

flat-leaf parsley

olive oil

lemon

za’atar

Kosher salt,

black pepper,

In a large bowl, mix together tomatoes, cucumber, red pepper, onion, and parsley.

Add oil, lemon juice, and za’atar and toss to combine. Season with salt and pepper to taste. Serve immediately.

Israeli Salad Recipe

Total: 15 minutes

Servings: 3.5

Author : Joshua Bousel

Ingredients

Instructions

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