Israeli salad

Name: Israeli salad
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 2 people
Ingredients: 1 tomato; ½ Persian cucumber; ¼ red pepper; 1 tablespoon chopped parsley; 1 tablespoon olive oil; 1 tablespoon lemon juice; ¼ teaspoon salt; ¼ teaspoon pepper; ½ teaspoon sumac

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Prep Time
10 mins
Cook Time
10 mins
Total Time
12 mins
Servings
2 people
Calories
82 kcal
Course
Salad
Cuisine
Israeli

Israeli salad

Sasha Velasquez

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A simple tomato and cucumber salad that's served with and in so many dishes in Israel. It's easy to make and wonderfully fresh.

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Ingredients

Servings

1 tomato
½ Persian cucumber or around ¼ English cucumber
¼ red pepper
1 tablespoon chopped parsley approx
1 tablespoon olive oil extra virgin
1 tablespoon lemon juice
¼ teaspoon salt or to taste
¼ teaspoon pepper
½ teaspoon sumac (optional, and to taste)

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Instructions

Finely dice the tomato, cucumber and pepper removing any tough stems and pepper seeds. Finely chop the parsley.
Put all of the above in a bowl with the oil, lemon juice salt and pepper (along with sumac, if using)and toss. Serve immediately and keep any leftover a day or two in the fridge.

Nutrition Information

Show Details

Calories 82kcal (4%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 296mg (12%) Potassium 220mg (6%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 1163IU (23%) Vitamin C 33mg (37%) Calcium 14mg (1%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 82 kcal

% Daily Value*

Calories	82kcal	4%
Carbohydrates	5g	2%
Protein	1g	2%
Fat	7g	11%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Sodium	296mg	12%
Potassium	220mg	5%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	1163IU	23%
Vitamin C	33mg	37%
Calcium	14mg	1%
Iron	0.5mg	3%