Israeli Salad
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 4 tomatoes, quartered and seeded
- 1 English cucumber, quartered and seeded
- 1⁄2 small vidalia onions or 1/2 small sweet onion
- 1⁄3 cup fresh parsley, coarsely chopped (or to taste if you find this is an overpowering amount of parsley)
- 2 tablespoons tbsps extra-virgin olive oil
- 2 tablespoons tbsps lemon juice
- 3⁄4 teaspoon sea salt
directions
- Cut tomatoes, cucumber and onion into 1/4-inch (5 mm) dice and place in bowl. Add parsley, oil, lemon juice and salt
- Toss to combine.
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Reviews
-
This is good with Middle Eastern meals. The salad is only as good as the ingredients put in. I used plum tomatoes, I peeled my English cucumber, I used vindalia onion, less flat leaf parsley, unrefined extra virgin olive oil, freshly squeezed lemon juice (wasn't the best lemon though), and sea salt, to taste. Made for the VIP in Veggie Swap 38 ~ September ~