Israeli Vegetable Salad

A perfect compliment to any summer meal,
especially one that is Middle Eastern or
Mediterranean.
At breakfast, next to a plate of cooked eggs. At lunch, with falafel,
or for a light dinner with
some pita, shawarma and tahini.

As Always, 

ENJOY!

Recipe Source: Fresh Flavors From Israel by Ruth Oliver

1 juicy lemon, halved

4 firm ripe tomatoes, diced

1 red onion, finely sliced

1 sweet red pepper, seeded and diced

1 clove garlic, crushed

1/2 fresh hot green pepper, seeded and chopped

Dash cinnamon

1 tsp. Sumac(optional)

2 radishes, thinly sliced(optional)

Salt and Pepper

3 Tbsp. extra virgin olive oil

2-3 Tbsp. parsley and/or coriander and/or mint, chopped

Squeeze the juice of half the lemon.  Remove the pips from the remaining half and peel the skin(including the white pulp). Chop finely.

Place the chopped lemon and the lemon juice in a bowl, add the remaining ingredients and toss. Taste and adjust the seasoning.  Serve immediately.