Description
A refreshing salad made with fresh vegetables and a light dressing.
Ingredients
Scale
- 5 large Tomatoes
- 1 White onion
- 2 Persian cucumbers
- 1 Green bell pepper or Anaheim pepper
- 1 cup Parsley (chopped)
- 1 Lemon (juiced)
- 3 tbsp Olive oil (extra virgin)
- ½ tsp Salt
- ¼ tsp Black pepper
Instructions
- Cut the tomatoes in half and discard the insides.
- Chop the tomatoes, cucumbers, onions, and bell pepper (or Anaheim pepper) into roughly ½-inch pieces. The rough chop is traditional, but you can finely dice if you prefer.
- Add the chopped parsley to the vegetables.
- Add in the lemon juice and extra virgin olive oil, then season with salt and pepper. Stir well to combine.
- If time permits, let the salad sit in the refrigerator for 30 minutes before serving for the flavors to enhance.
Notes
- For a variation, try adding avocado or feta cheese.
- Serve with grilled chicken or fish for a complete meal.
- Prep Time: 15 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg