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This Israeli Salad With Red Bell Vinaigrette is so pretty, colorful, refreshing and zesty. Essentially summer in a bowl!

Israeli Salad With Red Bell Vinaigrette

Print Recipe
So pretty, colorful, refreshing and zesty. Essentially summer in a bowl!
Course Salad
Cuisine Middle Eastern
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 177
Author Kim

Ingredients

  • 2 large tomatoes
  • 1 English cucumber
  • ½ medium red onion
  • 1 red bell pepper
  • 1 yellow or orange bell pepper
  • 1/4 cup finely chopped mint
  • 1/4 cup finely chopped cilantro
  • Zest of one lemon
  • Lemon juice start with ½ a lemon, then add more to taste
  • 4 tablespoons olive oil
  • 1/4 cup Red Bell Vinaigrette optional
  • Salt and pepper to taste

Instructions

  • Finely dice all veggies. Smaller is best.
  • Add diced veggies to a large salad serving bowl and toss with the lemon zest, lemon juice, olive oil, salt and pepper and Red Bell Vinaigrette.
  • Enjoy with grilled chicken or cooked quinoa for a full meal!

Notes

Feel free to make your Israeli Salad your own. This salad is great if you have leftover veggies from other recipes that are just itching to spoil if they don’t get used. I really love the combo of mint and cilantro, but feel free to sub one or both of those herbs out for parsley. This also works as a Mediterranean salsa.

Nutrition

Calories: 177kcal | Carbohydrates: 12.8g | Protein: 2.4g | Fat: 14g | Saturated Fat: 2g | Sodium: 593.9mg | Fiber: 3.5g | Sugar: 7.1g