Israeli Salad
- 1 ripe tomato
- 1 medium cucumber, or 3 small ones
- 1 medium carrot, peeled
- 2-3 tablespoons finely chopped red onion
- 5 red globe radishes
- half a small beet, peeled
- half a small kohlrabi, peeled
- large handful of arugula (lettuce can be substituted)
- 1/4 cup finely chopped flat-leaf parsley or cilantro
- 1/3 cup crumbled Feta or firm goat cheese
- 2-3 tablespoons freshly squeezed lemon juice (or more)
- 2-3 tablespoons good quality extra virgin olive oil (or more)
- sea salt and freshly ground pepper
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Arugula (1 large handful)
- Beet, small (1/2)
- Carrot, medium (1)
- Cucumber, medium (1)
- Flat-leaf parsley or cilantro (1/4 cup)
- Globe radishes, red (5)
- Kohlrabi, small (1/2)
- Red onion (2 tablespoons)
- Tomato, ripe (1)
- Cooking & Baking
- Olive oil, good quality extra virgin (2 tablespoons)
- Sea salt and freshly ground pepper (1)
- Drinks
- Lemon juice, freshly squeezed (2 tablespoons)
- Dairy
- Feta or firm goat cheese (1/3 cup)
Preparation
Read recipe preparation on davidlebovitz.com
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Recipe Stats
Published July 4, 2012 (7 months ago).
159 people saved this recipe.
