I hope everybody had an amazing Resurrection/Easter Sunday! Jesus is truly the reason for the season and in honor of His chosen people I like to make this Israeli salad on Easter and Christmas. I don’t know if Israelites actually ate this salad, my guess is probably not, but either way it’s a super refreshing and super delicious salad thats really easy to make! The colors are gorgeous and its nice to make all throughout the summer, too! It’s totally vegetarian/vegan friendly which is awesome and it’s very healthy! A win-win!
This salad makes a wonderful side dish to any meal and it’s pretty versatile. If you’re not a fan of green bell pepper, switch them out for the orange ones. If you don’t love cilantro, just add less or none at all. My mom made a suggestion that avacado would be really delicious added in, and I think quinoa would add a nice crunch and give it some protein! Kalamata olives would make an amazing addition, too! However you make it, it’s going to be delicious because this base recipe is a total knockout!
8 medium tomatoes, cut into small dice
2 cucumbers, diced
3 large green bell peppers (substitute other colors if you like)
1 cup chopped flat leaf parsley
1/2 cup chopped cilantro
6 small scallions, green and white parts, thinly sliced
Zest of 1 lemon
Juice of 1 1/2 – 2 lemons (go by taste, not all lemons are created equal lol! Add more or less depending on the juiciness of your lemons)
4 tablespoons olive oil
salt to taste
pepper to taste
garlic powder to taste
Mix everything together and put it in the refrigerator for a few hours. Serve cool or at room temperature.
Makes 10 servings.
I hope everyone likes this simple but delicious salad recipe! If you do try it let me know down in the comments and also let me know if you added in some fun ingredients! I’d love to hear how it’s being used!(: