Israeli Salad Recipe
This Israeli Salad recipe of fresh tomatoes, cucumbers, onions, and parsley in a tasty lemon dressing perfectly accompanies any meal.
Ingredients
- 6-8 large seeded medium diced Roma Tomatoes
- 6 medium diced small Persian cucumbers
- ¼ cup small diced white onion
- 1/3 cup finely minced fresh parsley
- Juice of 2 lemons, about 4 to 6 tablespoons
- ¼ cup olive oil
- Coarse salt and fresh cracked pepper to taste
Instructions
- Add the tomatoes, cucumbers, onions, parsley, salt, and pepper to a large bowl.
- Squeeze in the fresh lemon juice.
- Drizzle the olive oil all around the vegetables and outside the bowl.
- Using a large spoon, fold the ingredients together until all the vegetables are coated.
- Adjust the seasonings with lemon juice, salt, and pepper, and serve.
Notes
Make-Ahead: Keep the lemon juice and olive oil separate and the salad accompaniments separate; you can prepare this up to 2 days before for freshness. Don’t season it until it’s ready to serve.
How To Store: If you can keep the seasoning, lemon juice, and olive oil separate, cover and keep it in the refrigerator for up to 3 days.
Another commonly used ingredient is one seeded small diced red or green bell pepper.
Nutrition
Calories: 103kcalCarbohydrates: 5gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 7mgPotassium: 258mgFiber: 1gSugar: 3gVitamin A: 856IUVitamin C: 15mgCalcium: 21mgIron: 1mg