When I was in Israel, I love the buffet of foods at every meal. One of my favorites was the cucumber-tomato-parsley salad served at all the meals, including breakfast.
I was not used to the idea of salad at breakfast, but I discovered I like the idea.
The recipe is simple:
Salad:
- 4 English cucumbers, diced
- 4 Roma (plum) tomatoes, seeded and diced
- ½ purple onion, diced
- 1 red bell pepper, seeded and diced
- 2 tablespoons chopped garlic
- 1 cup chopped fresh parsley
- 3 tablespoons chopped fresh mint
Dressing:
- ½ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
Toss all salad ingredients in a bowl. Drizzle olive oil and lemon juice over salad. Sprinkle salt and pepper over salad to taste. (Salad compliments of allrecipes.com.)
I’ve tried several different recipes, but this is the one I like best.