Israeli Market Salad

Ingredients

The Vegetables:

• 4 firm Persian cucumbers, diced into medium chunks
• 3 ripe vine tomatoes (or 2 cups multi-colored cherry tomatoes), roughly chopped
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 4 radishes, thinly sliced
• 1 small red onion, thinly sliced into half-moons
• 1/2 cup Kalamata or cured Syrian olives, pitted

The Herbs:

• 1/2 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh mint leaves, finely chopped (adds incredible freshness!)

Dressing & Toppings:

• 3 tbsp high-quality extra virgin olive oil
• Juice of 1 large fresh lemon
• 1 garlic clove, minced (optional)
• Coarse sea salt and freshly ground black pepper to taste
• To finish: 1/2 cup crumbled feta or Bulgarian cheese, and a handful of toasted pine nuts.

Instructions

1. Chop: Toss all the chopped vegetables (cucumbers, tomatoes, bell peppers, radishes, and red onion) into a large, wide serving bowl.
2. Add Herbs & Olives: Toss in the chopped parsley, mint, and olives. Gently mix to combine.
3. Dress: Just before serving (to keep the veggies super crisp), drizzle the olive oil, fresh lemon juice, and minced garlic over the salad. Season generously with coarse salt and black pepper, then toss well.
4. Garnish: Top with the crumbled feta cheese and toasted pine nuts. Serve immediately.