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–+ servings

Fresh Chopped Israeli Salad

Serving Size: 10 people
A refreshing Middle Eastern chopped salad with clean flavors.

Recipe by:

Cook Times

Active Prep20
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time20 minutes
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 each English cucumber finely diced
  • 5 ounce red onion finely chopped
  • 8 ounce red bell pepper finely diced
  • 8 ounce yellow bell pepper finely diced
  • 1/3 cup Italian parsley chopped
  • 1/3 cup fresh mint chopped
  • 1/3 fresh cilantro chopped
  • 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
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper

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

Calories: 91kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 11mg | Potassium: 413mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2049IU | Vitamin C: 95mg | Calcium: 31mg | Iron: 1mg