Recipe

Lunch

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

Israeli Chopped Vegetable Salad

This salad lends itself to endless variety: add olives, diced potatoes or beetroot (beet), omit the chili, or vary the herbs.
Total time: 12 min
Servings: 4
  • 3 Mixed-Color Bell Peppers, seeded
  • 1 Large Carrots
  • 1 Cucumbers
  • 6 Red Tomatoes
Seasoning
  • 1 Fresh Red Chilies, chopped
  • 1/8 tsp. Salt & Black Pepper
  • 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
Dressing
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 Lemons | Limes, juiced
  • Using a sharp knife, finely dice the red, green and yellow peppers, carrot, cucumber and tomatoes and place them in a large mixing bowl.
  • Sprinkle the chopped fresh chilli over the salad and season with salt and pepper, if you like.
  • Sprinkle the garlic, spring onions, olive oil, and lemon juice over the salad. Chill before serving, sprinkled with the chopped dill, coriander, parsley, and mint leaves.