Salads

Israeli Salad

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 large tomato (s), ripe
  • 1 large cucumber (s), peeled
  • 1 green pepper (s), pitted
  • 1 large onion (s), red
  • 1 bunch spring onion (s)
  • 0.5 ½ bunch parsley
  • 3 tablespoon oil
  • 1 lemon (s), the juice
  • salt and pepper
Israeli Salad
Israeli Salad

Instructions

  1. Core the tomatoes, dice very finely and place in a large salad bowl. Core the cucumber and cut very small cubes. Also dice the bell pepper, cut the spring onion into fine rings and finely chop the onion. Put everything in the bowl. Finely chop the parsley and fold in as well.
  2. Mix the oil, lemon juice, salt and pepper in a small bowl. Season to taste and pour over the salad and serve immediately.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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