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Israeli Pepper Tomato Salad

Name: Israeli Pepper Tomato Salad
Prep time: 25 min
Total time: 25 min
Yield: 9 servings.
Cuisine: Jewish
Ingredients: 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 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

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Test Kitchen Approved

Total Time

Prep: 25 min. + chilling

Makes

9 servings

"This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety...you can add foods like olives, beets or potatoes," says Sandy Long of Lees Summit, Missouri

Israeli Pepper Tomato Salad Recipe photo by Taste of Home

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Ingredients

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 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

Directions

In a large bowl, combine the tomatoes, sweet 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.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 64 calories, 3g fat (0 saturated fat), 0 cholesterol, 143mg sodium, 8g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.