Israeli Salad
Ingredients:
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
Directions:
Directions should always be short and to the point.
Toss all ingredients together in a large bowl until evenly combined. Season to taste with salt and pepper
Serve immediately, or refrigerate in a sealed container for up to 2 days.
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