Israeli Salad

A great salad is one that is colorful and tasty, filled with bright veggies that offer delicious crunch all topped with a dressing that pulls everything together. Salads are not limited to side dishes either; they’re great as a meal when the right ingredients are added to make it hearty and satisfying. We love our version of Israeli salad for all of these reasons: it’s bright, flavorful, and super satisfying. A salad of fresh veggies with a simple lemon and herb dressing is exactly what we’re looking for in a refreshing side dish.

This was the perfect recipe for an afternoon lunch with good friends. Everyone brought a little something to share, and this salad was the perfect side dish. Bell peppers, cucumbers, tomatoes, and red onion are chopped up and tossed together, then tossed with a simple dressing and brightened with a splash of fresh lemon juice. Alone this is great, but when we want a salad that makes a satisfying and whole meal, we’ll add a little protein: chicken is great, or even shrimp. This is a salad that gets even better after a day or two in the refrigerator, with the dressing really soaking into the veggies and taking on even more flavor.



2 large tomatoes, diced

1 large cucumber, diced

½ medium red onion, diced

2 bell peppers (any color), diced

Juice from 1 lemon (to taste)

1 ½ tablespoons Italian seasoning

4 tablespoons olive oil

Salt and pepper, to taste



Toss tomatoes, cucumber, red onion, and bell peppers with Italian seasoning, lemon juice, olive oil, salt and pepper.

Salad is ready to eat, or refrigerate until ready to serve.

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