Israeli Tomato-Cucumber Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
3 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 3 cup Cucumber with peel, raw (by LEPINEM) .5 cup Parsley 2 tbsp Extra Virgin Olive Oil 1 tbsp Lemon juice 1 tsp Coarse Kosher Salt, Morton (by DJARTIST)
1) Chop tomatoes and cucumbers into small pieces. Finely chop parsley.
2) Combine vegetables with the rest of the ingredients in a large bowl. Toss well to combine and serve
3) Optional: sprinkle on top a tablespoon or two of finely chopped onion (red, white, or yellow) mixed with 1-2 teaspoons of sumac.
Serving Size: Makes 6 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALISONCOLMAN.
2) Combine vegetables with the rest of the ingredients in a large bowl. Toss well to combine and serve
3) Optional: sprinkle on top a tablespoon or two of finely chopped onion (red, white, or yellow) mixed with 1-2 teaspoons of sumac.
Serving Size: Makes 6 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ALISONCOLMAN.
Nutritional Info Amount Per Serving
- Calories: 94.9
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 494.8 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 1.3 g
- Protein: 1.0 g