How to Make Israeli Salad

Israeli salad, also known as chopped salad or salsa Israeli, is a refreshing and healthy side dish bursting with vibrant colors and flavors. This simple salad features chopped vegetables, fresh herbs, and a light lemon vinaigrette.

Ingredients:

• 1 large cucumber, diced

• 2 large tomatoes, diced

• 1 red bell pepper, seeded and diced (optional)

• 1/2 red onion, thinly sliced

• 1/2 cup chopped fresh parsley

• 1/4 cup chopped fresh mint (optional)

• 1 tablespoon fresh lemon juice

• 2 tablespoons olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

Instructions:

1. Wash and dice the cucumber, tomatoes, and bell pepper (if using).

2. Thinly slice the red onion.

3. Chop the fresh parsley and mint (if using).

4. In a large bowl, combine the chopped vegetables and herbs.

5. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

6. Pour the dressing over the salad and toss gently to coat all the ingredients.

7. Taste and adjust seasonings if needed.

Tips:

• For a more flavorful salad, you can add a crushed clove of garlic to the dressing.

• If you prefer a less spicy onion flavor, soak the sliced red onion in cold water for 10 minutes before adding it to the salad.

• You can customize this salad with other chopped vegetables like zucchini, green onions, or radishes.

• Israeli salad is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 24 hours. The flavors will develop even more over time, but the texture of the vegetables may soften slightly.

Optional Garnishes:

• 1/4 cup crumbled feta cheese

• 1 tablespoon chopped fresh dill