Israeli Salad

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I made this for Easter Sunday. A beautiful side dish to our Moroccan Lamb Roast. I know- maybe I’ll share that recipe with you too. But in the meantime, use this recipe for any side dish. I simply can’t get enough of it.

Israeli Salad

3 medium cucumbers, peeled and diced

3 roma tomatoes, diced

1 red pepper, seeded and diced

2 green onions, diced

1/2 cup fresh mint, chopped

1/2 cup fresh parsley, chopped

2-4 tbsp. olive oil

Salt and pepper to taste

Juice of 1 lemon

Toss all ingredients together and let macerate for at least 1 hour in the fridge covered. Fresh and beautiful for any meal. Serves 6.

Happy Eating!