The sad thing is that I am allergic to raw tomato, so my husband always has the Israeli salad all for himself. This salad is dead easy to make, but the key is to have the freshest, tastiest ingredients possible and to finely chop the vegetables like in the picture above.
Ingredients
2 tomatoesseeded and finely chopped
2cucumberspeeled and finely chopped
1green pepperseeded and finely chopped
1/4cupfresh parsleyfinely chopped
1small onionfinely chopped
Juice from 1 lemon
4tablespoonsolive oil
1teaspoonof za'ataroptional
Salt and pepper to taste
Instructions
In a non-reactive (not metal) bowl, combine chopped vegetables. Toss gently.
In a small bowl, combine lemon juice, olive oil, za'atar, salt and pepper. Drizzle over vegetables and toss. Serve immediately or refrigerate. Keeps for two days.