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Chopped Israeli Salad

Photo: Christopher Testani Styling: Kaitlyn Du Ross Walker

Hands-on time 16 mins
Total time 16 mins
Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

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