Israeli salad
Prep time
Total time
Author: Nadia Felsch
yield: 4
Ingredients
- 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
Instructions
- Wash and dry all vegetables
- Top and tail the cucumbers
- Top the capsicum and de-seed
- Top the tomatoes
- Peel top layer of the onion
- Dice cucumber, caesium, tomatoes and onion
- Finely chop herbs
- Combine all together with the oil and mix well
- Season to taste and serve
- Serve alongside your preferred protein - cheese, eggs or meat perhaps - and even guacamole too.
Notes
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.
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.
