A Lemon from Grace Helped me Make a Quick Israeli Salad

My fabulous friend Grace and her family raise/grow a lot of things. We often get freshly-laid eggs and I sometimes get bittermelon and calamansi in addition to ground beef and kalua pork. They also grow awesome avocados and lemons. Grace just delivered some lemons to me recently and I love squeezing the juice into my water for a refreshing way to stay hydrated.

Gimme Some Oven’s recipe for a Quick Israeli Salad came to my inbox this week. I was hooked at the word QUICK and decided that I would try it. I modified it a little. If you want to see the original recipe, please click here.

I stopped at KTA for more fresh produce.

Quick Israeli Salad Ingredients:

Japanese cucumber
tomatoes
bell peppers
sweet onion
olive oil
fresh lemon juice
garlic
Kalamata olives
salt and pepper

Just dice the ingredients and toss with the olive oil, lemon juice, and seasonings. That’s it.

Before serving, I sprinkle some crumbled feta cheese over it and serve with hummus and pita chips.

The original recipe did not call for garlic or Kalamata olives but I love those flavors and added them in. The original recipe called for parsley, mint, and sumac which probably makes this Israeli. But I did not have those handy and so I didn’t buy it to add those in since I would rarely use those ingredients. I think I actually made a Greek salad. But regardless, I was inspired by an Israeli recipe.