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Israeli Pepper Tomato Salad

"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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    9 servings

Ingredients

  • 6 medium tomatoes, seeded and chopped
  • 1 each medium green, sweet red and yellow peppers, chopped
  • 1 medium cucumber, seeded and chopped
  • 1 medium carrot, chopped
  • 3 green onions, thinly sliced
  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 cup: 64 calories, 3g fat (0 saturated fat), 0 cholesterol, 143mg sodium, 8g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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Reviews

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Average Rating:
  • Trilby Yost
    Aug 24, 2010

    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.