One thing I love about traveling is learning and discovering new food. It's always interesting seeing other cuisines in different countries. For example, a few years ago while my husband and I were on our honeymoon three weeks into our Thailand and Malaysian getaway, we found ourselves bored with Thai food. While on the island of Koh Phangan we found this amazing Israeli restaurant. It was extremely popular with the Israeli tourists. Let's just say we were definitely the only non-Israeli's in the restaurant. We found ourselves going to this restaurant on a daily basis. It became rather religious. We were obsessed.
One of things we loved at this restaurant was the "Israeli Salad". Salads in the Middle East tend to be quite simple and this follows suit. If you scroll down to the ingredient list you will see how simple it is. Notwithstanding, it is addictive. Can't help but make this time and time again. This recipe makes a very generous amount.
Recipe by Dressed and Eaten
6 cucumbers, diced
4 tomatoes, diced
3 spring onions, chopped
1 cup fresh parsley, chopped
1/2 cup fresh mint leaves, chopped
1/2 cup olive oil
2 tablespoons fresh lemon juice
1/2 tablespoon to 1 tablespoon salt (to taste)
1 teaspoon ground black pepper (to taste)
1. In a large bowl combine all ingredients together then add the salt and pepper to taste.