This Israeli Pepper Tomato salad is described as typically eaten for breakfast, and it is obvious based on its ingredients. It is chock full of nutrient-dense veggies, giving an energizing boost to the start of your day. However, it also makes a great side dish for lunch or dinner.


6 medium tomatoes seeded and chopped.

1 each medium green, sweet red, and yellow peppers, chopped.

1 medium cucumber seeded and chopped.

1 medium carrot, chopped.

3 green onions thinly sliced.

1 jalapeno pepper seeded and chopped.

2 tablespoons each of minced fresh cilantro, parsley, dill, and mint

1/4 cup lemon juice

2 tablespoons olive oil

3 garlic cloves, minced.

1/2 teaspoon salt

1/4 teaspoon pepper


In a large bowl, combine the tomatoes, peppers, cucumber, carrot, green onions, jalapeno, and herbs. In a small bowl, whisk together the remaining ingredients. Pour over the tomato mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.



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