5 from 9 votes
Heirloom Israeli Salad
Recipe for Israeli Salad with heirloom tomatoes, kalamata olives, fresh parsley, olive oil, and lemon juice. Kosher, Pareve, Gluten Free, Vegan
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
8
servings
Calories:
81 kcal
Course:
Salad
Cuisine:
Middle Eastern
Ingredients
- 1 pound cucumber Persian, diced
- 1 pound heirloom tomatoes ripe (but not mushy), any color combination, diced
- 1/2 cup kalamata olives pitted, sliced
- 1/4 cup flat leaf parsley chopped
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice fresh, or more to taste
- 1 teaspoon sugar or agave nectar
- salt to taste
Instructions
- Combine the cucumbers, heirloom tomatoes, kalamata olives and flat leaf parlsey in a mixing bowl. In a small bowl, whisk together olive oil and sugar or agave nectar.
- Pour the dressing over the salad. Mix till ingredients are well combined. Add salt and more lemon juice to taste, if desired.
- Serve chilled.
Cup of Yum
Nutrition Information
Calories
81kcal
(4%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
6g
(9%)
Sodium
136mg
(6%)
Potassium
233mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
725IU
(15%)
Vitamin C
14mg
(16%)
Calcium
22mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 81
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Sodium | 136mg | 6% |
| Potassium | 233mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 14mg | 16% |
| Calcium | 22mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.