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Fresh Israeli Salad

  • Prep

    30 m
  • Ready In

    50 m
KN518

KN518

Israeli salad. Use a full-flavored olive oil. Optional: add minced olives, feta cheese, or cilantro.

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Original recipe yields 3 servings

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Nutrition

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  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Toss tomatoes, red bell pepper, green bell pepper, cucumber, radishes, olive oil, scallion, lemon juice, sumac, and salt together in a bowl; let stand for flavors to blend, about 20 minutes.
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Reviews

Blender Woman
1

Blender Woman

3/17/2014

I would rate this about 3.5 stars. The green and red pepper taste is just so dominant. I even used only about 1/3 of each pepper vs. a whole one. I couldn't find radishes at the 2 grocery stores I went to and finally found the sumac. It can be bought at Whole Foods. I believe this would be best when vegetables are at their freshest in the summer. Definitely consider if raw peppers are a favorite, when making this salad. It made for a quick, easy, and healthy addition to dinner tonight though.

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