1 head of Romaine or iceberg lettuce
4 green onions
1 medium onion
2 green peppers
1 red pepper
1 English cucumber, peeled
8 firm, ripe tomatoes (preferably Israeli)
4 Tablespoons olive oil (preferably extra-virgin)
4 Tablespoons fresh lemon juice
1 teaspoon salt (or to taste)
Freshly ground pepper, optional
Bring a small taste of Israel to your table! This is always a favorite at a buffet.
- Wash and dry vegetables well. Dice them neatly into 1/2-inch pieces and combine in a large bowl. Sprinkle with olive oil and lemon juice. Add seasonings; mix again. Adjust seasonings to taste.
Salad tastes best eaten the same day it is made, but leftovers will keep for a day in the refrigerator. Drain off excess liquid in the bottom of the bowl before serving.
Note: This recipe makes quite a lot so either halve the recipe or invite guests over to help eat it!
This recipe is featured in these books & articles
Norene’s Healthy Kitchen
The Brain Boosting Diet
