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Israeli salad

with tomato & cucumber
This cool and refreshing salad is a staple in the Mediterranean and Arab world.

The key is using very fresh vegetables and chopping them as finely as possible.

  4 cucumbers, diced
  4 roma (plum) tomatoes, diced
  1 onion, finely chopped
  1 red bell pepper, seeded and diced
  1 cup fresh parsley, chopped
  1/2 cup olive oil
  2 tablespoons fresh lemon juice
  Salt and pepper to taste


Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.

Fun Variations

India: substitute cilantro for parsley; add minced ginger & minced chili peppers.
Iran: substitute chopped mint for parsley.
Uzbekistan: substitute vinegar for olive oil.

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