Israeli Salad
This one-bowl Israeli Salad is the perfect refreshing Spring and Summer side-dish! I like to make a big bowl of it and keep it in the fridge all week long! The flavors from the lemon, tomatoes, onion, and herbs go so nicely with almost anything!
Servings: 4
Ingredients
- 3 large cucumbers or 4-5 small, finely chopped
- 4 ripe tomatoes finely chopped
- 1/2 red onion finely chopped
- 1/3 cup Italian parsley finely chopped
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- Fine sea salt and ground black pepper to taste
- 1/2 cup crumbled feta cheese optional
- 1 green pepper finely chopped (optional)
- 1 15 oz. can chickpeas rinsed and drained (optional)
Instructions
- Combine cucumbers, tomatoes, onion, and parsley in a medium mixing bowl.
- Add in lemon juice, olive oil, and spices and mix well to coat. Taste and adjust seasoning as desired.
- Cover and refrigerate until ready to serve.
Notes
Tip: to prevent salad from getting too watery, scoop out the seeds from the tomatoes before chopping.
Photos updated April, 2017
Nutrition
Calories: 233kcal | Carbohydrates: 30g | Protein: 9g | Fat: 10.5g | Saturated Fat: 3.8g | Cholesterol: 17mg | Sodium: 401mg | Fiber: 6g | Sugar: 9g