Name: Israeli Chopped Vegetable Salad
Yield: Serves Four to Six
Cuisine: Israeli
Ingredients: 30 ml/2 tbsp each chopped fresh dill, parsley and mint leaves; 1 each red, green and yellow (bell) pepper, seeded; juice of 1–1½ lemons; salt and ground black pepper; 30 ml/2 tbsp chopped fresh coriander (cilantro) leaves; 3 garlic cloves, finely chopped; 6 tomatoes; 1 cucumber; 3 spring onions (scallions), thinly sliced; 45–60 ml/3–4 tbsp extra virgin olive oil; 1 carrot; ½–1 hot fresh chilli, chopped (optional)

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

One thing you can count on in Israel for breakfast, lunch or dinner, is a salad of finely chopped vegetables. You can vary the herbs, add a pinch of spice such as sumac or cumin, and omit the chilli. Lemon or lime juice can be added instead of vinegar, and a handful of olives always makes a great addition.

Ingredients

1 each red, green and yellow (bell) pepper, seeded
1 carrot
1

Method

Using a sharp knife, finely dice the red, green and yellow peppers, carrot, cucumber and tomatoes and place them in a large mixing bowl.
Add the garlic, spring onions, coriander, dill, parsley, mint and chilli, if using, to the choppe

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Israeli Chopped Vegetable Salad

Ingredients

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