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Israeli Salad

Print Recipe
Course Appetizer, Dinner, Lunch

Ingredients
  

  • 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

Instructions
 

  • Toss all ingredients together in a large bowl until evenly combined.
  • Season to taste with salt and pepper, also adding in extra lemon juice if desired. Top with parsley and mint.
  • Serve immediately, or refrigerate in a sealed container for up to 2 days.
Keyword Vegetables, Vegetarian