Ingredients
- 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
Directions
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.
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Submitted 9/29/05.
Source: "Everyday Cooking for the Jewish Home" by Ethel G. Hofman
Submitted By: merstar unicorn
ISRAELI SALAD