Israeli Salad
User Reviews
5
-
Prep Time
5 mins
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Total Time
5 mins
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Servings
4 servings
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Calories
79 kcal
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Course
Salad
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Cuisine
Middle Eastern, Israeli
Israeli Salad
Description
Israeli Salad brings together diced ripe tomatoes, cucumbers, and bell peppers along with finely chopped red onion, parsley, and mint. The fresh lemon juice and olive oil add brightness and a subtle richness, while salt and black pepper balance the flavors. This no-cook salad relies on the natural crispness and juiciness of the vegetables paired with aromatic herbs to create a fresh contrast.
The salad is tossed gently to combine the ingredients, preserving the texture of the diced vegetables for a crunchy bite. It can be served immediately or chilled for up to two days to allow flavors to meld slightly without losing its fresh character.
This preparation is suitable for serving alongside grilled meats, sandwiches, or as a light lunch on its own, offering clean, vibrant flavors that are both satisfying and simple.
Ingredients
- 2 cups diced tomatoes
- 2 cups cucumber diced
- 1 cup bell pepper or any color, orange
- 1/4 cup red onion diced
- 1/3 cup parsley flat-leaf, finely chopped
- 2 tbsp mint finely chopped
- 2 tbsp lemon juice fresh
- 1 tbsp olive oil
- salt to taste
- black pepper to taste
Instructions
- Add all of the ingredients to a mixing bowl and stir to combine.
- Serve immediately or refrigerate for up to 2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 18mg | 1% |
| Potassium | 437mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1810IU | 36% |
| Vitamin C | 71mg | 79% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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