Israeli Vegetable Salad

Recipe Ingredients

1/2		Hothouse cucumber*
8		Ripe plum tomatoes or 4
		Tomatoes - cut in small dice
2		Green onions - chopped
3 tablespoons	45ml	Italian parsley, to 4 - chopped
1 tablespoon	15ml	Extra-virgin olive
1 teaspoon	5ml	Fresh lemon juice - strained

Recipe Instructions

* or 3 pickling cucumbers or 1 medium-sized regular cucumber

Peel cucumber if desired and cut in small dice, no larger than 1/2 inch.

Mix together diced tomatoes, cucumber, green onions and parsley.

Add oil, lemon juice and salt and pepper to taste.

Serve at cool room temperature.

From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.

Source:
Yamuna Devi, "Yamuna's Table"

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