How to Make an Israeli Salad

Israeli salad is a simple dish that always consists of tomatoes, onion and bell pepper. Traditionally served with most middle eastern meals, this salad is a blank canvas with plenty of room for additions like cucumber or spices. Make this refreshing diced salad to compliment any meal.

Difficulty: Easy

Instructions

1. Dice the base vegetables of every Israeli salad: green and/or red bell pepper, onions (red, white, yellow or scallions) and tomato. Make sure to cube each vegetable in about a quarter inch squares while dicing.

2. Put the vegetables in a mixing bowl. Make sure the bowl will be large enough so you're able to mix the ingredients properly.

3. Include some extras to the base vegetables if you wish. Chick peas, roughly chopped olives (green or black), cucumber or feta cheese are good, traditional choices.

4. Flavor the salad with lemon juice and oil. Olive oil is customary of an Israeli salad, but if you don't like the strong flavor, canola oil is the next best choice. Use the juice from 1/2 to 1 lemon, depending on your preference and the amount of salad you're making.

5. Season with salt and pepper. Add as much as you prefer.

6. Add fresh herbs to the bowl if you wish. Traditional flavors for an Israeli salad are parsley, mint, dill and sumac powder. Sumac powder is a uniquely middle eastern taste, a cross between lemon and paprika.

7. Mix all together and transfer to a serving dish. Serve as is, or add some pita chips along with it.

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