Fresh Chopped Israeli Salad

Serving Size: 10 people

A refreshing Middle Eastern chopped salad, that is also called an Israeli Salad, healthy, vegan and gluten-free and can be also low fat, depends on how much olive oil is added. Clean flavors, plant-based, detoxing, and perfect for any season!

Recipe by:

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20

Recipe Serving Size10 people

Cooking Tools Required

Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Ingredients

2 pound tomato extra-large finely diced
1 English cucumber finely diced
5 ounce red onion finely chopped
8 ounce red bell pepper finely diced
8 ounce yellow bell pepper finely diced
1 cup fresh herbs Italian parsley, mint or cilantro, or a mix of all three
2 tablespoon lemon zest
1 1/2 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
4 tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper to taste

Instructions

Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.

Reheating Instructions

To keep it fresh, save the dressing separately from the salad and mix in when serving.

Nutrition