For anyone who has ever been to Israel, you will know that this simple Israeli salad is all over the place – eaten literally at every meal of the day, even for breakfast. I feel kind of funny even calling this a recipe, but it is my blog, so I can do what I want!
On yet another night that cooking is just not sounding good, this little gem can be chopped up in minutes and pairs well with any kind of protein, even left-over cold protein. We ate this with a beet and garbanzo bean baked falafel, but I would eat this Israeli salad with chicken, beef, or lamb. So quick. So easy. So yummy (especially this time of year when tomatoes taste like tomatoes rather than plastic).
One pint of colorful cherry tomatoes (you could use large tomatoes, too), diced
One large English cucumber, diced
1/4 medium red onion, finely chopped
1/2 cup fresh parsley, finely chopped
1/4 cup fresh mint, finely chopped
1-2 T lemon juice
salt and pepper, to taste
Combine everything into a pretty bowl. That’s all, folks!
