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Israeli Salad is made with cucumbers, tomatoes, bell pepper, fresh herbs, romaine lettuce and whatever other goodies you want to add.  This recipe includes feta cheese and pine nuts.  It’s topped off with a  delicious lemon and olive oil dressing.

Inspired by The Dovekeepers

Prep time:  20 minutes    Serves:  6-8

Ingredients

Salad:

• 2 large cucumbers, peeled and chopped
• 2 large tomatoes, chopped
• 1 red or yellow bell pepper, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• 1/2 red onion, sliced thin
• 1/2 carrot, grated
• 1 head of romaine lettuce, chopped
• 1/4 cup roasted pine nuts
• 1/4 cup crumbled feta cheese

Dressing:

• 1/3 cup olive oil
• Juice of 1 lemon
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground marjoram
• 1/2 teaspoon ground oregano
• Kosher salt, to taste
• Coarse black pepper, to taste

Instructions

1. Toss the vegetables and herbs together in a large bowl.  Top salad with roasted pine nuts and feta cheese.  (Note: I roast pine nuts by placing in a small skillet over medium heat.  Shake skillet occasionally until pine nuts are golden.)
2. Whisk the dressing ingredients together and pour over salad right before serving.