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Fresh and versatile.
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Ingredients
  

Basic

  • 2 Tomatoes 2 regular or 4 Rome
  • 1 Cucumber 1 English or field, or 4 small
  • Bell peppers 1 in total.

    Mix 1/4 pepper of different colours.

  • Onion 1/2 Yellow or red, or 4 scallions

Other possibilities

  • 1 Carrot
  • Peas
  • Corn niblets Canned (drained) or previously frozen
  • Reddish
  • Olives Pitted (!)
  • Mushrooms (Champinion)
  • Cabbage Green or purple
  • Lettuce (romain)
  • Mixed green leaves

Dressing

  • 1 clove Garlic
  • 1 tbsp Oil (olive)
  • 2 tbsp Lemon (juice)
  • 1/2 tsp Salt (Kosher)
  • 1/4 tsp Black pepper
  • 1/2 bunch Parsley (Italian) Fresh (optional)
  • 1/4 bunch Mint leaves Fresh (optional)

Instructions
 

  • Chop all the vegetables into tiny pieces and mix in a bowl.
  • If you are adding greens (cabbage, lettuce), cut them into thin short strips.
  • To make the dressing, chop the garlic and the fresh leaves of parsley and mint. Mix with the rest of the deressing ingrediants in a separate small bowl.
  • Add the dressing to the salad just before serving.

Notes

The size of the pieces doesn't really matter but the authentic Israeli salad is known to be very fine-shopped, unlike the Greek salad. Because of that, all the vegetables as to be firm. 
You can add any vegetable you like to this salad as long as it is raw, fresh and has a firm texture. If you like it, chop and add it in. Soft ingredients are not recommended as they might turn the salad into mush.
It is really important to add the dressing to the salad at the very last minute. Otherwise, its flavour will not be noticeable and the salad would taste bland.
To make it a full but light meal, add a hard-boiled egg and/or canned tuna.
Keyword Basic, Cold salad