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Israeli
Salad
The hallmark of an Israeli salad is that its vegetables are diced
very small, resulting in a nice blending of flavors.
Let your tomatoes ripen in paper bags in a cool, dark place for
2 to 3 days to develop more flavor.
- 1 large cucumber, peeled, seeded, and cut into 1/4-inch dice
- 4 medium plum tomatoes, or 2 large tomatoes, cut into 1/2-inch
dice
- 2 medium red bell peppers, cut into 1/4-inch dice
- 1 cup finely shredded red cabbage
- 2 scallions, minced
- 1/2 cup finely diced radish
- 1 medium half-sour pickle, finely diced, or 1/3 cup chopped
green olives
- 1 tablespoon olive oil, or as needed
- juice of 1/2 to 1 lemon, to taste
- salt and freshly ground pepper to taste
Combine all the vegetables in a salad bowl.
Toss together.
Use enough olive oil to moisten the vegetables, and add lemon juice
to taste.
Season to taste with salt and pepper and toss again.
Serves 6 to 8. Per Serving: Calories: 43; Total fat: 1 gram; Protein:
1 gram; Carbohydrate: 5 grams; Cholesterol: 0 grams; Sodium: 7 milligrams
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