Israeli Salad

One of the best salads ever. A classic combo. The little black dress of salads.

While it requires a bit of knife skills, it’s worth it. and it doesn’t have to be perfect:)

Makes 4 cups

INGREDIENTS

2 cups organic cherry tomatoes – quartered

1/2 organic English Cucumber – medium dice (1/2″ x 1/2″ x 1/2″)

1 small organic red onion – small dice (1/4″ x 1/4″ x 1/4″)

1 cup organic flat leaf parsley – minced (measure 1 cup flat leaf, then mince)

1/4 cup mint – minced (measure 1/4 cup mint leaves, then mince)

2 tbsp oregano – minced (measure 2 tbsp oregano leaves, then mince)

2 tbsp extra virgin olive oil

2 tbsp red wine vinegar (you can use lemon juice)

Salt and pepper to taste

PROCEDURE

Cut all vegetables and add to a bowl. Mix to combine. Add olive oil and red wine vinegar, stir to coat and combine. Add salt and pepper to taste.

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