A great salad is one that is colorful and tasty, filled with bright veggies that offer delicious crunch all topped with a dressing that pulls everything together. Salads are not limited to side dishes either; they’re great as a meal when the right ingredients are added to make it hearty and satisfying. We love our version of Israeli salad for all of these reasons: it’s bright, flavorful, and super satisfying. A salad of fresh veggies with a simple lemon and herb dressing is exactly what we’re looking for in a refreshing side dish.
This was the perfect recipe for an afternoon lunch with good friends. Everyone brought a little something to share, and this salad was the perfect side dish. Bell peppers, cucumbers, tomatoes, and red onion are chopped up and tossed together, then tossed with a simple dressing and brightened with a splash of fresh lemon juice. Alone this is great, but when we want a salad that makes a satisfying and whole meal, we’ll add a little protein: chicken is great, or even shrimp. This is a salad that gets even better after a day or two in the refrigerator, with the dressing really soaking into the veggies and taking on even more flavor.
Our Israeli salad is such a crowd pleaser and if we’re lucky enough to have leftovers, we pack some in a mason jar for lunch the next day. It’s so light and refreshing, just what we need on a warm summer day, but this is great at any time of year. And herbs like parsley or mint add extra brightness, so toss a little of this in as well, if your crowd enjoys those flavors. A crisp and flavorful salad is a great way to sneak in a few more veggies into our daily meals, and when food looks and tastes this good, we pretty much want to eat it all the time!
15m prep time
- 2 large tomatoes, diced
- 1 large cucumber, diced
- ½ medium red onion, diced
- 2 bell peppers (any color), diced
- Juice from 1 lemon (to taste)
- 1 ½ tablespoons Italian seasoning
- 4 tablespoons olive oil
- Salt and pepper, to taste
- Toss tomatoes, cucumber, red onion, and bell peppers with Italian seasoning, lemon juice, olive oil, salt and pepper.
- Salad is ready to eat, or refrigerate until ready to serve.
Recipe adapted from Feasting At Home