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| Israeli Salad |
"Israeli salad can typically be found at the many falafel street stands all over Israel. It is served on its own as a side dish or inside a pita sandwich wrap. This fresh, light, and colorful salad is sure to become a favorite for your family. Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves. Goes great in a pita with falafel, hummus, and tahini, but also works as a side dish with any middle eastern, Greek, or even north African food."
Ingredients :
- 6 cucumbers, diced
- 4 roma (plum) tomatoes, seeded and diced
- 5 green onions, sliced
- 1 red bell pepper, seeded and diced
- 1/3 cup chopped garlic
- 1 cup chopped fresh parsley
- 1/2 cup minced fresh mint leaves
- 1/2 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon salt
- 1 tablespoon ground black pepper
Instructions :
| Prep : 25M | Cook : 5M | Ready in : 25M |
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- Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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