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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Entered for safe-keeping. From June 2012 Vegetarian Times. Served at Israeli brunches, lunch and dinner. Some top it with feta and olives, or add tahini sauce. Ingredients:
2 cups roma tomatoes, diced (4 tomatoes) |
1 1/3 cups persian cucumbers (2 cucumbers) or 1 1/3 cups english cucumbers (1/2 cucumber) |
2/3 cup yellow bell pepper, diced (1/2 pepper) |
2/3 cup italian parsley, chopped |
3 tablespoons green onions, chopped |
2 teaspoons olive oil |
2 teaspoons lemon juice |
salt and pepper, to taste (optional) |
Directions:
1. Toss together all ingredients in a large bowl. Season with salt and pepper, if desired.
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