The time of year when gardens are exploding has finally arrived! I don’t know about you, but my counters and fridge are full of tomatoes, cucumbers, zucchini, and bell peppers are slowly making their way in too. While I love being the friend who happily gives away her excess loot, sometimes it’s nice to take advantage of my bounty and try a new recipe. This Israeli Salad sounds right up my alley! Especially since with all of this Annapolis rain, my parsley is taking over!
4 Roma tomatoes, diced (2 cups)
2 Persian cucumbers or ½ English cucumber, diced (1 ⅓ cups)
½ yellow bell pepper, diced (⅔ cup)
⅔ cup chopped Italian parsley
3 Tbs. chopped green onion
2 tsp. olive oil
2 tsp. lemon juice
Toss all ingredients in a large bowl, and season with salt and pepper to taste. For the best flavor, let rest for 20-30 minutes before serving.
Recipe and photo credit: www.vegetariantimes.com