Chopped Israeli Salad

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Chopped Israeli SaladRecipe

Photo: Christopher Testani Styling: Kaitlyn Du Ross Walker

A fine dice allows the salt and lemon to penetrate the vegetables and draw out their juices. The longer it sits, the better it gets.

Serves 6 (serving size: about 2/3 cup)

Ingredients

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2 cups diced cucumber
2 cups diced tomato
1 cup diced orange bell pepper
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
5/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation

Hands-on: 16 Minutes
Total: 16 Minutes

1. Place all ingredients in a large bowl, stirring to combine. Refrigerate until ready to serve.

Created date

February 2016

Nutritional Information

Calories 47
Fat 2.6 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1 g
Carbohydrate 6 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 208 mg
Calcium 22 mg
Sugars 3 g
Est. Added Sugars 0 g