Delicious Living
  • 2 large organic English cucumbers (diced small)
  • 2 plum tomatoes (diced small)
  • 1/2 cup chopped cabbage
  • 2-3 green onions (sliced)
  • 1/2 medium red or orange bell pepper (seeded and diced small)
  • 2-3 cloves garlic (minced)
  • 1/2 cup fresh parsley leaves (minced)
  • 1/4 cup fresh mint leaves (minced)
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons ground pepper
  • 1/2 cup crumbled feta cheese (optional)

Street Vendor's Vegetable Salad

Debra Bokur | Delicious Living
  • Serves: 8 people
  • Calories per serving: 68

A staple throughout Israel and the Middle East, this cool, colorful salad is often offered by street vendors and food stands for breakfast, lunch and dinner. Serving tip: Serve as a side dish, or use to stuff whole-wheat pita breads.

  1. Combine first eight ingredients (cucumbers through mint) together in a bowl.
  2. Whisk olive oil, lemon juice, salt, and pepper together in a small bowl. Drizzle over vegetables, tossing lightly to coat. Stir in feta cheese, if using. Serve, or refrigerate for 2 hours to allow flavors to blend.

PER SERVING: 68 cal, 65% fat cal, 5g fat (4g mono, 1g poly, 1g sat), 0mg chol, 1g protein, 5g carb, 1g fiber, 434mg sodium

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