Lunch

Israeli salad

June 13, 2015

After quite a few months of absence due to personal reasons, I’m back on The Good in Goodies, together with an appetite for fresh, healthy and easy to make food.

My favourite thing in summer, after sun, sea and lazy holidays, are cooling fruit and fresh salads.

Although I’ve known this recipe for quite a while, I don’t know why it took me so long to prepare it. But once I got the taste of it, the Israeli salad is present on our tables almost every day.

Israeli saladFor a large salad, served as a side dish to about 4 persons,

You’ll need:

  • 2 fresh juicy tomatoes
  • 1/2 of a big cucumber
  • 1 red onion
  • 1 red bell pepper (medium sized)
  • 1 yellow bell pepper (medium sized)
  • a handful of fresh parsley
  • the juice of 1/2 a lemon
  • salt and black pepper (according to taste)
  • olive oil

 

How to:

Now it’s time to get the serious work done!

Chop all the vegetables into cubes and place them in a large salad bowl. Add the finely chopped parsley, and season with the salt, pepper, lemon juice and olive oil.

Serve as a side dish or as a light summer main dish.

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