Israeli Salad
From Vegetarian Celebrations by Nava Atlas
Makes 6 to 8 servings

1 large cucumber, peeled and seeded and cut into 1/4-inch dice
4 medium plum tomatoes OR 2 large tomatoes, cut into 1/2-inch dice
2 medium red bell peppers, cut into 1/4-inch dice
1 cup finely shredded red cabbage
2 scallions, minced
1/2 cup finely diced radish
1 medium half sour pickle, finely diced OR 1/3 cup chopped green olives
1 tablespoon olive oil, or as needed
juice of 1/2 to 1 lemon, to taste
salt and freshly ground pepper, to taste

The hallmark of an Israeli salad is that its vegetables are diced very small, resulting in a nice blending of flavors. Let your tomatoes ripen in paper bags in a cool, dark place for 2 to 3 days to develop more flavor.

Combine all the vegetables in a salad bowl. Toss together. Use enough olive oil to moisten the vegetables, and add lemon juice to taste. Season to taste with salt and pepper and toss again.