Israeli Salad
In the good old days of the kibbutz when the dining room was an active part of the landscape, at every meal there was always an assortment of fresh vegetables available. The members used to compete as whose salad is cut the thinnest, and that's how the Israeli salad was born. The principle is simple: get whatever vegetables are available and dice them as thin as you can. The key is patience and diligence.
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3 ripe tomatoes
3 cucumbers
1 red bell pepper
1 yellow bell pepper
1 red onion
3 tbsps. fresh mint leaves
juice of 1 lemon
olive oil
salt
pepper
Preparation time: 10 min
Difficulty level: Easy
Servings: 6
Ingredients
Preparation
Chop all the vegetables into thin dices.
Add thinly chopped mint leaves, lemon juice, olive oil, salt and pepper to taste and mix well together.
Serve immediately.
