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Israeli Salad California Style

This fresh and delightful salad comes together in a jiffy if you use an onion chopper.
Course Middle Eastern
Author Faye Levy

Ingredients

  • 4 Persian or mini cucumbers cut in small dice
  • 8 plum tomatoes or 4 medium tomatoes cut in small dice
  • 1/2 cup chopped red white or sweet onion, or 1/3 cup chopped green onion
  • 1 small red orange or yellow bell pepper, cut in small dice
  • 1 cup finely diced peeled jicama
  • 4 tablespoons chopped Italian parsley
  • 1 to 2 tablespoons extra-virgin olive oil or more to taste
  • 1 to 2 tablespoons strained fresh lemon juice or more to taste
  • Salt and freshly ground pepper

Instructions

  1. Mix together diced cucumbers, tomato, onion, peppers, jicama, and parsley.
  2. Add oil, lemon juice and salt and pepper to taste.
  3. Serve cold or at room temperature.

Recipe Notes

Servings: 4