ISRAELI PEPPER TOMATO SALAD

Israeli Pepper Tomato Salad image

"This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety...you can add foods like olives, beets or potatoes," says Sandy Long of Lees Summit, Missouri

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 9 servings.

Number Of Ingredients 12

Ingredients

6 medium tomatoes, seeded and chopped
1 each medium green, sweet red and yellow peppers, chopped
1 medium cucumber, seeded and chopped
1 medium carrot, chopped
3 green onions, thinly sliced
1 jalapeno pepper, seeded and chopped
2 tablespoons each minced fresh cilantro, parsley, dill and mint
1/4 cup lemon juice
2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the tomatoes, sweet peppers, cucumber, carrot, green onions, jalapeno and herbs. In a small bowl, whisk together the remaining ingredients. Pour over the tomato mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 64 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges