Israeli Pepper Tomato Salad
"This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety...you can add foods like olives, beets or potatoes," says Sandy Long of Lees Summit, Missouri
Ingredients
- 6 medium tomatoes, seeded and chopped
- 1 each medium green, sweet red and yellow peppers, chopped
- 1 medium cucumber, seeded and chopped
- 1 medium carrot, chopped
- 3 green onions, thinly sliced
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons each minced fresh cilantro, parsley, dill and mint
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Reviews
As an Israeli, this recipe is pretty much spot on. Serve it as a first course with hummus, techini, roasted eggplant rounds, etc....
I include chopped black olives in my mixture. This reminds me of "Patafla," a Mediterranean salad that it is often used as a meatless sandwich filling. At my husband's request, I omit the mint because he says it is overpowering although, personally, I like it.