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Israeli Salad

Serves 4-6


4 small ripe tomatoes, finely diced
2 small cucumbers, finely diced
3 scallions, finely diced
1 cup flat leaf parsley, minced
1 tablespoons fresh mint, minced
1/2 cup dill, finely minced
3-4 tablespoons virgin olive oil
Juice of one lemon
Salt and fresh black pepper, to taste


Prepare all ingredients and toss. Place on a shallow serving dish. Dress with minced herbs, and then drizzle on oil, lemon juice, salt and pepper.

Recipe by: Marcy Goldman - Marcy's Kosher Cuisine


So many people enjoy this simple salad. It is easy, keeps well and is refreshing in summer, at a bbq supper, or as a side with a meal. It doubles and triples well for a crowd.