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Israeli Salad

4

25 min

Israeli Salad

Israeli Salad Photo 1

Time

25 min

Serving

5 persons

Calories

272

Rating

4.00★ (132)

Cuisine

Author: Victoria Buriak
Israeli salad can typically be found at the many falafel street stands all over Israel. It is served on its own as a side dish or inside a pita sandwich wrap. This fresh, light, and colorful salad is sure to become a favorite for your family. Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves. Goes great in a pita with falafel, hummus, and tahini, but also works as a side dish with any middle eastern, Greek, or even north African food.

Ingredients

  • cucumbers: 6 piece (diced)
  • roma (plum) tomatoes: 4 piece (diced)
  • green onions: 5 piece (sliced)
  • red bell pepper: 1 piece (diced)
  • garlic: 0.33333 cup (chopped)
  • fresh parsley: 1 cup (chopped)
  • fresh mint leaves: 0.5 cup (minced)
  • olive oil: 0.5 cup
  • lemon juice: 2 Tbsp (fresh)
  • salt: 1 Tbsp
  • ground black pepper: 1 Tbsp

Metric Conversion

Stages of cooking

Israeli Salad Photo 21
  1. Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.
    Israeli Salad Photo 2

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