Israeli Salad

great for Passover

This salad is a family favorite, and a dish I can usually recruit my kids into helping me make. It is a refreshing, light and parve salad traditionally served in Israel. I use the classic veggies but this can also be your base to add other ingredients like chick peas, quinoa, black beans, corn and avocados. It can be served as a side dish or breakfast with some farmer cheese and an over easy egg.

It is important that the size of the chopped veggies are consistent, so that one flavor doesn't over power. I like to use my Great Find #3, the vidalia onion chopper to make this salad. It makes the cubes a nice uniform size of 1/2". It also comes out great just using a knife.

I am a big cilantro fan so I often substitute the parsley for cilantro. either works well, it 's a matter of preference.

Ingredients:

3 medium tomatoes

1 bell pepper red, yellow or orange cored & seeded

1 English cucumber peeled & seeded

2 scallions

1/4 cup chopped fresh parsley or cilantro

1 lemon juiced

3-4 tablespoons olive oil

salt & pepper

Using the chopper or a knife, cut the tomatoes into 1/2 cubes. Be sure to slice the tomatoes to the same size width as the same size width as the chopper squares so the pieces come out in cubes.

click on photo to purchase Vidallia onion chopper on Amazon

Cut peppers into 1/2" cubes as well.

Scoop out the seed in the cucumber.

If you are using the chopper, cut cucumber into 1/2" thick slabs first so that cubes come out square. or else chop with a knife

Add Parsley, lemon juice, salt & pepper, and toss. It's good severed room temp or cold.

Enjoy!!