Classic Israeli Salad
2 tomatoes, chopped
2 small cucumbers, peeled and chopped
1 red pepper, seeded and chopped
¼ cup fresh parsley, finely chopped
1 small onion, finely chopped
Juice from 1 lemon
¼ cup olive oil
Salt & pepper
1. In a serving bowl, combine chopped vegetables. Toss gently.
2. In a small bowl, combine lemon juice, olive oil, and salt and pepper (to taste). Drizzle over vegetables and toss.
3. Serve immediately or cover and refrigerate for up to 2 days.
Optional: Top with thinned tahini sauce.