Israeli Salad

Ingredients and Weight:

• 1 pound beefsteak tomatoes, diced
• 1/2 pound Persian cucumbers, diced
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

None

Cooking Difficulty:

1 (Simple)

Preparation Method Steps:

1. Combine the tomatoes, cucumbers, red onion, parsley, and mint in a large bowl.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.

Nutritional Information:

Per serving (1 cup):

• Calories: 150
• Fat: 10 grams
• Sodium: 250 milligrams
• Carbohydrates: 15 grams
• Protein: 2 grams

Dish Characteristics:

• Refreshing and tangy
• Vibrant and colorful
• Perfect for a summer meal or as an appetizer
• A healthy and flavorful side dish

User Comments:

• "This salad is the perfect balance of sweet, sour, and salty. It's so refreshing and easy to make."
• "I love the combination of tomatoes, cucumbers, and red onion. It's a classic Israeli salad that I can't get enough of."
• "This salad is perfect for a summer meal. It's light, healthy, and full of flavor."

Special Precautions and Tips:

• Use ripe, juicy tomatoes for the best flavor.
• If you can't find Persian cucumbers, you can substitute regular cucumbers.
• To make the salad ahead of time, chop the vegetables and store them separately in the refrigerator. Then, combine them with the dressing just before serving.