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Israeli Pepper Tomato Salad Recipe

Israeli Pepper Tomato Salad Recipe photo by Taste of Home

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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

This recipe is:

Healthy

Quick

Diabetic Friendly

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Israeli Pepper Tomato Salad Recipe

Prep: 25 min. + chilling

Yield: 9 Servings

25 25

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

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.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: One serving (1 cup) equals 72 calories, 4 g fat (trace saturated fat), 0 cholesterol, 146 mg sodium, 10 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Originally published as Israeli Pepper Tomato Salad in Light & Tasty October/November 2004, p57

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Israeli Pepper Tomato Salad

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(1-1) of 1 reviews

Reviewed on Aug. 24, 2010 by Trilby Yost

I include chopped black olives in my mixture. This reminds me of "Patafla," a Mediterranean salad that it is often used as a meatless sandwich filling. At my husband's request, I omit the mint because he says it is overpowering although, personally, I like it.