Israeli Salad
, Serves 8
A chopped cucumber-tomato salad with parsley, tossed in lemon juice and olive oil.
| 455 g Persian cucumbers, diced | Halve, slice lengthwise, dice cucumbers | Combine all in large bowl, mix to coat | Serve at room temp or chilled |
| 455 g ripe tomatoes, seeded & diced | Seed & dice tomatoes | ||
| 50 g minced onion (optional) | |||
| 30 g minced fresh parsley | |||
| 45 ml extra virgin olive oil | |||
| 45 ml fresh lemon juice | |||
| Salt to taste (about 1/2 tsp) |
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