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Israeli Salad

“A basic, crisp, always welcoming side dish, this salad is a necessity in the
Middle East,” says Julianna Hever. “Fresh herbs, such as basil, cilantro, parsley, and dill,
provide an additional infused essence.”

1 cup chopped unpeeled cucumber
1 cup chopped tomato
½ cup chopped red bell pepper
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh Italian flat-leaf parsley
2 tbsp freshly squeezed lemon juice with zest
½ tsp minced jalapeño
pepper (optional)

 

1. Combine the cucumber, tomato, bell pepper, cilantro and parsley in a medium bowl.

2. Pour the lemon juice and zest over top, and add jalapeño and pepper (if using). Toss to combine and serve immediately. It will keep in an airtight container stored in the refrigerator for up to 2 days, but fresh is best, as it loses its crispness rapidly.

Makes 1 to 4 Servings

Reprinted with permission from The Vegiterranean Diet by Julieanna Hever (Da Capo, dacapopress.com)

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