Cuisine: Israeli
Prep time: 15 mins
Total time: 15 mins
- 1 red pepper, deseeded and diced
- 2 cups (250g) diced cucumber
- 2 big tomatoes (or 30 cherry tomatoes), deseeded and diced
- 6 medium radishes, diced
- 1 medium red onion, peeled and diced
- 2 handfuls fresh parsley, thinly chopped
- Zest of half a lemon
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- Pinch of cumin
- Salt and pepper to taste
- Place all the vegetables in a large mixing bowl.
- In a small bowl, whisk together lemon zest, lemon juice, olive oil, cumin, salt and pepper. Pour the dressing over the vegetables and serve.
ADAPTED FROM: Yotam Ottolenghi and Sami Tamimi's Fresh Vegetable Salad from their Jerusalem cookbook
Recipe by Savormania at http://www.savormania.com/classic-israeli-salad/
3.2.2885