Wednesday, June 11, 2014

Israeli Salad Recipe

When we where in Israel last year I came across this salad. It was served for breakfast, lunch, and dinner. I'm still not hooked on it as a breakfast item. I did enjoy it for other meals.  It's a very colorful dish. I have taken this to a few potlucks and it's always a big hit. I can't wait till the items are fresh from my very own garden.


1 lb of English cucumbers, diced
1 lb of tomatoes, seeded and diced
1/3 cup of purple onions, diced (you can use white onions. I prefer the purple with this dish) 
1/2 cup minced fresh parsley
3 TBSP extra virgin olive oil
3 TBSP lemon juice
Salt if you want to add it


I like to dice the ingredients smaller. That is just my preference. 

Add the cucumbers, tomatoes, onions in a large mixing bowl along with the other ingredients. Mix it well until all the ingredients are well blended together. 

You can serve fresh immediately or chill in the refrigerator.

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