Israeli Salad

Posted by Margalit

This is a staple in our house. When I lived in Israel, I ate this until I was almost bursting. I don't know what it is about this particular salad, but it just is so perfect in hot weather that I want to have it around the house all summer.

In Israel, breakfast and dinner are basically the same meal, and lunch is the big meal of the day. Salad is served for both breakfast and dinner. It takes some getting used to, eating salad early in the morning. But it's such a light and healthy breakfast that you find yourself wanting to eat it more than cereal or pancakes.

INGREDIENTS

* 1 cucumber, large, peeled, seeded, & cut into 1/4 inch dice
* 4 plum tomatoes, cut into 1/2 inch dice
* 2 red bell peppers, cut into 1/4 inch dice
* 1 cup red cabbage, finely shredded
* 2 bunches scallions, minced
* 1/2 cup radishes, finely diced
* 1 half-sour pickle, finely diced
* 1/3 cup black calamata olives, pitted
* 2 to 3 tablespoons olive oil
* Juice of 1/2 - 1 lemon
* Salt
* Pepper

Combine all of the vegetables in a salad bowl. Toss together, use enough olive oil to moisten the vegetables, and lemon juice to taste. Season to taste with salt and pepper & toss again.

Yield: 6 servings

TAGS: Cold Salad, Israeli Salad, Salad
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