Arabic/Israeli Salad
A fresh chopped vegetable salad we love with everything!
Servings: 8 servings
Equipment
- alligator chopper (optional)
Ingredients
- 1/2 cup finely chopped fresh parsley
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1 1/2 cups diced bell peppers, assorted colors
- 1 cup diced radishes
- 1/2 cup diced red onion
- 1 cup cubed feta cheese
dressing
- 1/4 cup extra virgin olive oil
- 3 Tbsp fresh lemon juice
- 1 tsp za'atar (substitute dried oregano, thyme, or both.)
- salt and fresh cracked black pepper to taste
Instructions
- Add all the veggies and parsley to a large bowl. Note: try to cut the ingredients in small, even pieces. I use my Alligator Chopper to do it quickly.
- Toss with enough dressing to moisten the salad. Season with salt and pepper. Note: I will sometimes leave the feta cheese out and add it after tossing, to prevent it from being broken up.
- Gently add the feta and give one gentle toss.
- Taste and add more dressing, or seasonings, as you like. Serve immediately or chill in the refrigerator until needed. Note: tomatoes do not fare well in the refrigerator, so if you are making the salad ahead, consider adding them right before serving.
Nutrition
Calories: 132 kcal · Carbohydrates: 6 g · Protein: 4 g · Fat: 11 g · Saturated Fat: 4 g · Cholesterol: 17 mg · Sodium: 221 mg · Potassium: 209 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 1374 IU · Vitamin C: 51 mg · Calcium: 110 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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