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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Jerusalem Salad Recipe

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This recipe for Jerusalem Salad is from I Didn't Get Fat By Accident..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup Cucumber (finely diced)
1 Cup Red Onion (finely diced)
1 Cup Tomato (finely diced)
1 Cup Italian Parsley (finely chopped)
2 Tbsp. Olive Oil
½ tsp. Fine salt
¼ tsp. Black Pepper
Directions:
Directions:
Combine cucumbers, tomatoes, red onion, and parsley in a bowl. Drizzle in olive oil and sprinkle salt and pepper over the top. Toss well. Add more salt and pepper to taste if needed.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I discovered Jerusalem salad on a trip to Israel. They served it with just about everything even for breakfast. It was one of the Culinary joys of Israel. It goes great with Tzatziki, hummus,and pita

 

 

 

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