Kibbutz Vegetable Salad Recipe

Name: Kibbutz Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 green bell pepper; 1 red bell pepper; 1 yellow bell pepper; 2 tomatoes; 1 onion; 1 cucumber; Salt and freshly ground pepper to taste; Juice of 1 lemon; 2 cloves garlic, minced; 3 tablespoons olive oil; 1/2 teaspoon ground sumac or za'atar (optional)

Servings: persons

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2 tomatoes
1 onion
1 cucumber
Salt and freshly ground pepper to taste
Juice of 1 lemon
2 cloves garlic, minced
3 tablespoons olive oil
1/2 teaspoon ground sumac or za'atar (optional)

1
1.
2
Remove the pith and seeds from the peppers and dice them along with the tomatoes, onion, and cucumber.
3
Toss together in a wooden or ceramic bowl.
4
2.
5
In a separate small bowl, stir together the salt, pepper, lemon juice, and garlic.
6
Slowly whisk in the olive oil.
7
Pour over the vegetables, mix, sprinkle with sumac or za'atar, and serve.
8
Sumac powder, the ground berry of a Turkish evergreen tree, is available at www.ethnicgrocer.com.
9
This Arabic ingredient, which was adopted into Israeli cooking, has a sour, fruity flavor.
10
Za'atar, a spice mix made from wild oregano, sesame seeds, salt, and ground sumac, is ubiquitous in Middle Eastern cooking, often sprinkled on pita bread that's been drizzled with olive oil.
11
Za'atar is available at www.penzeys.com.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 green bell pepper, 1 red bell pepper, 1 yellow bell pepper, 2 tomatoes, and more.

Yes, Kibbutz Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kibbutz Vegetable Salad

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