Ingredients with Measurements:
- 2 medium cucumbers, diced
- 2 medium tomatoes, diced
- 1 small red onion, diced
- 1 green bell pepper, diced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the diced cucumbers, tomatoes, red onion, and green bell pepper.
2. Add the chopped parsley and mint to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
4. Pour the dressing over the vegetables and toss to combine.
5. Serve immediately or refrigerate until ready to serve.
15 minutes
Temperature: Room temperature
Serving size: 4-6 servings
Nutritional information:
- Calories: 120
- Fat: 10g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
Substitutions for ingredients:
- Instead of parsley, you can use cilantro or basil.
- Instead of mint, you can use dill or oregano.
- You can add diced avocado or feta cheese for extra flavor.
Variations:
- Add cooked chickpeas or grilled chicken for a protein boost.
- Use different types of tomatoes, such as cherry or heirloom.
- Add sliced Kalamata olives or capers for a briny flavor.
Tips and tricks:
- Make sure to dice the vegetables into small, bite-sized pieces for easy eating.
- For a more tangy dressing, add more lemon juice.
- This salad tastes best when served fresh, but can be stored in the refrigerator for up to 2 days.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions: None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped herbs or a sprinkle of paprika.
Garnishes: Chopped herbs or paprika
Pairings: Grilled chicken or fish
Suggested side dishes: Pita bread or hummus
Troubleshooting advice: None
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store the salad in the refrigerator to prevent bacteria growth.
Food history: Israeli salad is a popular dish in Israel and throughout the Mediterranean region.
Flavor profiles: Fresh, tangy, and herbaceous
Serving suggestions: Serve as a side dish or as a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Israeli
Taste: Fresh, Tangy, Herbaceous, Citrusy, Crunchy