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Israeli Salad

ingredients

serves 4
2 large tomatoes
1 long or 2 short cucumbers
1 green bell pepper
4 tablespoons chopped fresh parsley
2 tablespoons salad or olive oil
1 lemon
salt and black pepper

method

1. Chop the tomatoes into tiny cubes about 1/4 inch square.

2. Peel the cucumber and chop in the same way.

3. Core the bell pepper and cut it lengthwise. Scrape out and discard the seeds, then chop the pepper into tiny pieces, the same size as the tomatoes and cucumber.

4. Toss the cubed vegetables together with the parsley, then sprinkle with the oil and toss again.

5. Cut the lemon in half and squeeze the juice from both halves into the salad.

6. Toss again and serve immediately.

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