Israeli salad

Israeli salad | Wholefood Society

Israeli salad
Prep time
Total time
yield: 4
  • 2 Lebanese cucumbers
  • 1 yellow capsicum
  • 2 medium roma/egg tomatoes
  • ¼ medium red onion
  • 2 tablespoons fresh flat-leaf parsley leaves
  • 1 teaspoon fresh dill leaves
  • ½ tablespoon olive oil
  • Salt and pepper, to taste
  1. Wash and dry all vegetables
  2. Top and tail the cucumbers
  3. Top the capsicum and de-seed
  4. Top the tomatoes
  5. Peel top layer of the onion
  6. Dice cucumber, caesium, tomatoes and onion
  7. Finely chop herbs
  8. Combine all together with the oil and mix well
  9. Season to taste and serve
  10. Serve alongside your preferred protein - cheese, eggs or meat perhaps - and even guacamole too.
A side salad that's ready in minutes and only requires a handful of ingredients.

The recipe is kept simple to allow endless variations and flavour combinations. Serve with guacamole, fetta cheese and/or hard boiled eggs. Alongside some grilled lamb, fish or the sumac chicken from this recipe. Add some kidney beans or simply serve as a side.

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