Israeli Pepper Tomato Salad
"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
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
