Sunday Salad~ Fresh!

This week's salad is from Terry from Philadelphia. She first had this salad in Israel, and now is sharing it with us!

Israeli Salad

1 large English cucumber, or 2 6" regular ones (the English cucumbers have fewer seeds)

2-3 medium-sized ripe tomatoes

12 radishes

1/2 cup pimiento-stuffed green olives

2 scallions

1 large Kosher pickle

1 medium green pepper

3/4 cup (packed) fresh parsley

1/4 cup olive oil

juice from 1 large lemon

salt and freshly ground pepper, to taste

Cut the cucumber and tomatoes into small cubes and place in large bowl. In your food processor, place the radishes and olives; pulse until roughly chopped. Add to the large bowl.

Place the scallions, pickle, and green pepper in the food processor and mince. Add to the large bowl.Mince the parsley in the food processor; add to large bowl.Add the olive oil, lemon juice, salt and pepper to your salad, and toss everything together gently. Chill.

Optional additions: feta cheese on top, or you can serve with yogurt or sour cream or little cubes of cream cheese on top.

I didn't use a food processor, but I did blend the parsley, lemon juice and oil in my bullet.

I really enjoyed the combination of fresh ingredients in this salad. I served it on a bed of cous cous.

The perfect blend of freshness for summer!

Y'all enjoy~

Sandi