• Israeli Salad
• 1 head of Romaine or iceberg lettuce
• 4 green onions
• 1 medium onion
• 2 green peppers
• 1 red pepper
• 1 English cucumber, peeled
• 8 firm, ripe tomatoes (preferably Israeli)
• 4 Tablespoons olive oil (preferably extra-virgin)
• 4 Tablespoons fresh lemon juice
• 1 teaspoon sale (or to taste)
• Freshly ground pepper, optional

Yield: 8 servings

Wash and dry vegetables well. Dice them neatly into 1/2-inch pieces and combine in a large bowl. Sprinkle with olive oil and lemon juice. Add seasonings; mix again. Adjust seasonings to taste.