This mixed vegetable salad, also known as Israeli Salad, is sure to make your “favorites” list!
These Mediterranean themed weeks are becoming fast favorites in my house. Last week it was Middle Eastern Week. I had a great time making homemade pita bread, baked falafel, tahini sauce, and a variety of salads. But the best dish by far was this chopped salad. It’s amazing how by just changing the size of the the vegetable pieces, the whole taste and texture changes too. It’s a very satisfying combination of tart, sweet, salty and bitter, with a great crunch.
We ate the above version twice, and then I made a new batch yesterday. It’s good, even with pale hothouse tomatoes. It will no doubt be even better once we have ripe garden veggies!
- 1 English cucumber, unpeeled
- 3 Roma tomatoes
- ½ each green, red, and yellow bell pepper
- 4 scallions, sliced (optional)
- 1 small daikon radish or celery root
- ½ cup chopped Italian parsley
- Kalamata olives
- 2 Tbsp capers
- 1 avocado, chopped
- 2 Tbsp extra-virgin olive oil
- 2 Tbsp fresh lemon juice
- salt and pepper to taste
- Dice cucumber, tomatoes, bell pepper and radish into ¼ inch pieces. Combine in a large bowl with the parsley, scallions, olives and capers.
- Combine the olive oil, lemon juice, salt and pepper. Pour over salad and toss to coat all the vegetables.
- Gently toss salad with chopped avocado.
- Serve immediately, although salad keeps well in refrigerator for up to 2 days.