Israeli Salad
Israeli salad is such a crowd pleaser and if we’re lucky enough to have leftovers, we pack some in a mason jar for lunch the next day. It’s so light and refreshing, just what we need on a warm summer day, but this is great at any time of year. And herbs like parsley or mint add extra brightness, so toss a little of this in as well, if your crowd enjoys those flavors. A crisp and flavorful salad is a great way to sneak in a few more veggies into our daily meals, and when food looks and tastes this good, we pretty much want to eat it all the time!
2 large tomatoes, diced
1 large cucumber, diced
½ medium red onion, diced
2 bell peppers (any color), diced
Juice from 1 lemon (to taste)
1 ½ tablespoons Italian seasoning
4 tablespoons olive oil
Salt and pepper, to taste
Directions:
Toss tomatoes, cucumber, red onion, and bell peppers with Italian seasoning, lemon juice, olive oil, salt and pepper.
Salad is ready to eat, or refrigerate until ready to serve.
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