Sometimes Israeli salad is embellished with fresh herbs, olives, or radishes, which you can add if you’re so inclined. But here it is in its essential form, the way my father-in-law, Arie Tabak, makes it. He also serves fresh rye bread with it, to soak up the delicious liquid that forms as it stands.
Recipe information
Yield
4 to 6 servings
Ingredients
2 medium cucumbers, peeled, seeded, and finely diced
4 medium flavorful tomatoes, finely diced
1 medium green bell pepper, finely diced
1 tablespoon light olive oil
Juice of 1/2 to 1 lemon, or to taste
Salt and freshly ground pepper to taste
Preparation
Step 1
Combine the ingredients in a serving container and toss well. If time allows, let the salad stand at room temperature for 30 minutes or so before serving.
nutrition information
Step 2
Calories: 64
Step 3
Total Fat: 3g
Step 4
Protein: 1g
Step 5
Carbohydrate: 8g
Step 6
Cholesterol: 0mg
Step 7
Sodium: 11mg
