Israeli Salad

Serves 4

My kids make this even when I am not around. They add olives, feta cheese, mint leaves, or sometimes smoked turkey. They prefer it without onions but it’s a bit more traditional with them. The key is to chop the vegetables all the same size and keep them in little bite size squares. Also, use fresh lemon juice.

3 tomatoes, chopped in small bite size pieces (try to remove some of the seeds)
5 Persian cucumbers, chopped in small bite size pieces
1 red pepper, chopped in small bite size pieces
¼ cup chopped red onion
(add mint leaves, chopped parsley, feta cheese, olives or any other ingredient of your liking)
1 teaspoon kosher salt
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2/3 cup canola oil

In a medium bowl, toss tomatoes, cucumbers, red pepper and onions.
For the dressing, whisk lemon juice, red wine vinegar, and oil together. Add salt and pour over dressing. Eat immediately.

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