Israeli Salad

Israeli Salad

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Servings: 4
Calories: 97


  • 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


  • Chop the tomatoes into tiny cubes about 1/4 inch square.
  • Peel the cucumber and chop in the same way.
  • 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.
  • Toss the cubed vegetables together with the parsley, then sprinkle with the oil and toss again.
  • Cut the lemon in half and squeeze the juice from both halves into the salad.
  • Toss again and serve immediately.
Calories: 97 kcal
Carbohydrates: 8 g
Protein: 2 g
Fat: 7g
Saturated Fat: 1 g
Sodium: 8 mg
Potassium: 359 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 1019 IU
Vitamin C: 54 mg
Calcium: 32 mg
Iron: 1 mg
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