Israeli Salad aka/ Arab Salad is light, healthy and refreshing. Full of antioxidants, enzymes, vitamins, and minerals, this salad is sure to become one of your Spring and Summer favorite recipe. Chopped tomatoes, cucumbers, onions, and parsley combined with a drizzle dressing of lemon juice, olive oil, garlic, and mint leaves. Goes great in a pita with falafel, hummus, and tahini, but also works as a side dish with any middle eastern, Greek, or even American Food.

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Israeli Salad

Israeli Salad

Course Healthy Salads, Side dishes

Cuisine Israeli, Vegan, World Cuisine

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Author Chef Maria Cummins

Ingredients

• 6 cucumbers small, diced
• 4 Roma tomatoes seeded and diced, plum
• 5 sprigs green onions sliced
• 1 bell pepper, red seeded and diced
• 1/3 cup chopped garlic
• 1 cup chopped fresh parsley
• 1/2 cup minced fresh mint leaves
• 1/2 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon salt
• 1 tablespoon ground black peppe

Instructions

• Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.