
Israeli Salad
Total Time
Prep: 25 min. + chilling
Yield
9 servings
This Israeli salad is bursting with flavor, thanks to its blend of herbs and veggies, a dressing that adds a bright tanginess, and a chopped jalapeno for a little kick.
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
Directions
- In a large bowl, combine the tomatoes, peppers, cucumber, carrot, green onions, jalapeno and herbs. In a small bowl, whisk together the remaining ingredients. Pour over the tomato mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts
1 cup: 64 calories, 3g fat (0 saturated fat), 0 cholesterol, 143mg sodium, 8g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety. You can add olives, beets or potatoes. —Sandy Long, Lee's Summit, Missouri
Recipe Creator
© 2025 RDA Enthusiast Brands, LLC