A simple tomato and cucumber salad that's served with and in so many dishes in Israel. It's easy to make and wonderfully fresh.
Servings: 2 people
- 1 tomato
- ¼ English cucumber you can use smaller American cucumbers but will probably want to remove some or all of the seeds (use around ½)
- ¼ red pepper
- 1 tablespoon olive oil extra virgin
- 1 tablespoon lemon juice
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper
- ½ teaspoon sumac (optional, and to taste)
Finely dice the tomato, cucumber and pepper removing any tough stems and pepper seeds.
Put all of the vegetables in a bowl with the oil, lemon juice salt and pepper (along with sumac, if using)and toss. Serve immediately and keep any leftover a day or two in the fridge.
Calories: 85kcal | Carbohydrates: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 232mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1020IU | Vitamin C: 31.4mg | Calcium: 12mg | Iron: 0.3mg