ISRAELI SALAD Recipe

4 tomatoes, diced
1/2 medium cucumber, scrubbed and cut into 1/2-inch dice
1 small green bell pepper, cut into 1/2-inch dice
2 scallions, thinly sliced
1 cup coarsely chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon celery seed
3/4 teaspoon salt (or to taste)
1/4 teaspoon pepper

In a bowl, mix tomatoes, cucumber, green pepper, scallions and parsley.

Add lemon juice, olive oil, celery seed, salt and pepper. Toss to mix. Serve chilled or at room temperature. Makes 4 to 6 servings.