Description
A refreshing Israeli Summer Salad made with finely chopped vegetables, fresh herbs, and a bright lemon olive oil dressing. Light, healthy, and perfect for warm weather.
Ingredients
Scale
- 2 extra large tomatoes, finely diced
- 1 English cucumber, finely diced
- 1 cup red onion, finely chopped
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 1 cup fresh herbs (parsley, mint, or cilantro)
- Zest of 1 lemon
- Juice of 1/2 lemon
- 4 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Wash and dry all vegetables thoroughly
- Finely dice tomatoes, cucumber, red onion, and bell peppers
- Chop fresh herbs very finely
- Place all ingredients in a large bowl
- Add lemon zest, lemon juice, and olive oil
- Season with salt and pepper
- Toss well to combine evenly
- Taste and adjust seasoning if needed
- Serve immediately or chill briefly before serving
Notes
- Best served fresh within 1-2 days
- Store in an airtight container in the refrigerator up to 3 days
- Pairs well with grilled meats, pita, or hummus
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 4
- Sodium: 12
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 1.5
- Cholesterol: 0