Israeli Tomato and Cucumber Salad

Just delicious! We don’t like bell peppers so substituted whatever pepper was ready from the garden.

I used some small tomatoes and a cucumber from my garden, along with a nice red poblano pepper (seeded) instead of the bell pepper, because it was ready and waiting form the garden. Tastes nice, clean, and fresh, if a bit mild. Hoping to try again when my heirlooms are ready.

I followed the recipe close BUT ground fresh ginger, used two cucumbers, fresh parsley and sweet peppers. Wow! Love this recipe.

I made this recipe just how it said but the only thing I changed was the parsley. I used parsley flakes in place of fresh leaf parsley. Once the lemon (I used 1 1/2 lemons) incorporates with the tomato and cucumber juices, it really makes a difference. In my experience with cold salads, they all taste so much more amazing each day afterward because it has time to suck up all the juices and marinate within itself. yum! Definitely recommend this as a healthy meal alone for those watching their weight or as a perfect summer side dish with some Swai fish fillets broiled or grilled in a lemon pepper marinade.

I really enjoyed this salad! It was my first time making an Israeli salad, and since I had some mint to use up, this was perfect! I used about equal parts of tomato and cucumber since I didn't have 4 cucumbers. I thought 2 cucumbers was a good ratio. I also used half the black pepper (personal preference) and 1.5 tsp salt instead of 1 tbsp (that seemed like a lot!). It was plenty salty with the reduced salt. I also don't think 1/2 cup of oil is necessary. Start with 1/4 cup and decide if you'd like more. This salad creates a lot of liquid after it sits for a while. I loved the hint of lemon and the parsley/mint combination. I'll be making this one again! With the tweaks I made, it's def a 5 star recipe.