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Israeli Salad California Style
This fresh and delightful salad comes together in a jiffy if you use an onion chopper.
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4
Persian or mini cucumbers
cut in small dice
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8
plum tomatoes or 4 medium tomatoes
cut in small dice
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1/2
cup
chopped red
white or sweet onion, or 1/3 cup chopped green onion
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1
small red
orange or yellow bell pepper, cut in small dice
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1
cup
finely diced peeled jicama
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4
tablespoons
chopped Italian parsley
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1 to 2
tablespoons
extra-virgin olive oil
or more to taste
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1 to 2
tablespoons
strained fresh lemon juice
or more to taste
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Salt and freshly ground pepper
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Mix together diced cucumbers, tomato, onion, peppers, jicama, and parsley.
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Add oil, lemon juice and salt and pepper to taste.
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Serve cold or at room temperature.