“Beefed-Up” Israeli Salad
Servings
4 Servings
Ingredients
- 3 Persian cucumbers unpeeled, diced
- 1 large red bell pepper seeded, veins removed, diced
- 2 tomatoes on the vine diced or 10 large grape tomatoes, quartered
- 3 tablespoons finely diced red onion or finely chopped chives
- 2 tablespoons lemon juice
- ¼ teaspoon kosher salt
- ½ cup crumbled feta goat or Bulgarian cheese
- 1 tablespoon small mint leaves packed
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil optional
Instructions
- Place cucumbers, peppers, tomatoes and onions in a medium bowl. Gently toss with lemon juice and salt.
- Just before serving top with cheese, scatter mint leaves, add a few turns of the pepper mill and a drizzle of olive oil if desired
- Notes:
- I am a big fan of the Bulgarian salty cheese here in Israel, best described as a cross between goat cheese and feta. Either will substitute beautifully!
- Keep the skin on those cucumbers – Persian cucumbers have a dark green, flavorful skin full of vitamins!