Cut cucumbers into quarters, and cut into ½ inch dice. Stem and seed
peppers, and cut into strips and then into ½ inch dice. Clean and trim
green onions. Cut into ½ inch pieces, using both white and tender green
parts. Trim and slice radishes into thin slices. Cut celery into ½ inch
diagonal slices. Wash and add tomatoes. ( If teardrop or grape tomatoes
not available, use cherry tomatoes, cut in half). Cut dill pickles into quarters,
and dice into ½ inch pieces. Drain black and green olives (if using), and slice.
Pour olive oil and salt and pepper to taste over vegetables and mix gently to blend.
Refrigerate at least 1 hour for flavors to blend.
Contributor: Adrienne Nathanson
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