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Israeli Pepper Tomato Salad Recipe

Israeli Pepper Tomato Salad Recipe

"This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless can add foods like olives, beets or potatoes," says Sandy Long of Lees Summit, Missouri
TOTAL TIME: Prep: 25 min. + chilling YIELD:9 servings


  • 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


  • 1. 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 Facts

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

Reviews for Israeli Pepper Tomato Salad

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Trilby Yost User ID: 5195621 63685
Reviewed 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."

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