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Mixed-Color Bell Peppers
, seeded
Lemons
, juiced
Salt & Black Pepper
Large Carrots
Cucumbers
Red Tomatoes
Garlic Cloves
, finely chopped
Green Onions
, thinly sliced
Fresh Cilantro
, chopped
Fresh Dill
Fresh Mint Leaves
Fresh Parsley
Fresh Red Chilies
, chopped
Extra Virgin Olive Oil

Israeli Chopped Vegetable Salad

This salad lends itself to endless variety: add olives, diced potatoes or beetroot (beet), omit the chili, vary the herbs or use lime or lemon in place of the vinegar.
Total time: 12 min
Servings: 4
  • 3 Mixed-Color Bell Peppers, seeded
  • 1 Lemons, juiced
  • 1/8 tsp. Salt & Black Pepper
  • 1 Large Carrots
  • 1 Cucumbers
  • 6 Red Tomatoes
  • 3 Garlic Cloves, finely chopped
  • 3 Green Onions, thinly sliced
  • 2 tbsp. Fresh Cilantro, chopped
  • 2 tbsp. Fresh Dill
  • 2 tbsp. Fresh Mint Leaves
  • 2 tbsp. Fresh Parsley
  • 1 Fresh Red Chilies, chopped
  • 3 tbsp. Extra Virgin Olive Oil
  • Using a sharp knife, finely dice the red, green and yellow peppers, carrot, cucumber and tomatoes and place them in a large mixing bowl.
  • Add the garlic, spring onions, coriander, gill, parsley, mint and chilli, is using, to the chopped vegetables and toss together to combine.
  • Pour the olive oil and lemon juice over the vegetables, season with salt and pepper to taste and toss together. Chill before serving.