Israeli Salad

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Israeli Salad

Israeli Salad

  • 1 lb. English cucumbers, diced (2 cups)
  • 1 lb. cherry tomatoes, halved (2 cups)
  • 1 bell pepper, cored and diced (about ½ cup)
  • ½ small red onion, diced (about ¼ cup)
  • ⅓ cup fresh Italian parsley, roughly-chopped
  • ¼ cup fresh mint, roughly-chopped
  • 2 Tbsp fresh lemon juice
  • Salt and pepper, to taste
  1. Toss all ingredients together in a large bowl until evenly combined.

  2. Season to taste with salt and pepper, also adding in extra lemon juice if desired. Top with parsley and mint.

  3. Serve immediately, or refrigerate in a sealed container for up to 2 days.

Appetizer, Dinner, Lunch
Vegetables, Vegetarian

Recipe Yields: 4 3⁄4 cups of vegetables

Stephanie Bray

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