Israeli Pepper Tomato Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety...you can add foods like olives, beets or potatoes, says Sandy Long of Lees Summit, Missouri Ingredients:
6 medium tomato, seeded and chopped |
1 each medium sweet red, yellow and green pepper, chopped |
1 medium cucumber, seeded and chopped |
1 medium carrot, chopped |
3 green onions, thinly slices |
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:
1. In a large bowl, combine the tomatoes, sweet 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. Yield: 9 servings.
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