Israeli Chopped Salad

Club Recipes


This Mr. Food recipe was prepared by Mary Ellen Taylor at our May, 2013, meeting. Try and make this recipe at day in advance so that the flavors have more time to "marry".


★★★★★ 1 vote

2 Hr 20 Min


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2 medium
sized cucumbers, peeled, seeded, and diced (2 cups)
2 medium
sized green bell peppers, cored and diced (1 1/2 cups)
3 medium
sized tomatoes, seeded and diced (1 1/2 cups)
1/4 c
chopped onion
2 1/4 oz
can sliced black olives, drained (1/2 cup)
15 - 19 oz
can garbanzo beans (chick peas), rinsed and drained
1/3 c
olive oil
3 Tbsp
lemon juice
1/2 tsp
white pepper
1 1/2 tsp
4 tsp
white vinegar

How to Make Israeli Chopped Salad


  • 1In a large bowl, combine the cucumbers, greenpeppers, tomatoes, onion, olives and garbanzo beans.
  • 2In a small bowl, combine the remaining ingredients to make dressing; mix well.
  • 3Pour dressing over the vegetables and stir to coat.
  • 4Cover and chill for 2 to 3 hours or overnight, allowing the mixture to mainae before serving.

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About Israeli Chopped Salad

Course/Dish: Other Salads

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