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Israeli Salad

Israeli Salad


  • 1 pound Persian or English cucumbers, diced

  • 1 pound cherry tomatoes, halved

  • 1 bell pepper, cored and diced

  • half a small red onion, diced

  • 1/3 cup roughly-chopped fresh Italian parsley

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • Salt and pepper


  1. Directions should always be short and to the point.

  2. Toss all ingredients together in a large bowl until evenly combined. Season to taste with salt and pepper

  3. Serve immediately, or refrigerate in a sealed container for up to 2 days.

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