The combination of tomatoes, cucumbers, lemon juice, mint, and salt cannot be beat. Seeing how that’s the foundation of this E-A-S-Y Israeli salad makes it an automatic winner in my book. It’ll take you less than 15 minutes from start to finish, and it’s a one bowl recipe. Do you need any more reasons to make this? Note: when selecting salt, always, always, always use Kosher salt for Israeli salad. And feel free to use it liberally…
THE MINIMALIST RECIPE
Israeli Salad
Recipe Type: Lunch
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Refreshing and extremelly tasty, this recipe consists of mostly chopping and dicing — EASY!
Ingredients
- 3 medium or 6 small Israeli cucumbers, 1/4″ diced
- 2 cups of grape tomatoes, quartered.
- 1 yellow bell pepper, seeded and 1/4″ diced.
- 2 scallions, thinly sliced.
- 1 cup fresh parsley, roughly chopped.
- 1/2 cup fresh mint leaves, julienned.
- 1/2 cup olive oil.
- 2 tablespoons fresh lemon juice.
- Salt and pepper to taste
Instructions
- In a large bowl, combine cucumbers, tomatoes, yellow bell pepper, scallions, parsley, and mint. Mix well.
- Add olive oil, lemon juice, salt and pepper to taste. Stir well.
Notes
Option to add more lemon juice and more salt.
I’ve been known to eat the entire batch on my own, in one sitting. No shame!