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Sunset Beach Salad

SunsetBeachSalad_SaladDish1 cup fresh tomatoes, diced

1 cup cucumber, peeled, seeded and diced

½ cup diced onions

½ cup red, green or yellow pepper, seeded and diced

3 Tbsp. fresh Italian parsley, chopped

3 Tbsp. extra-virgin olive oil

2 Tbsp. red wine vinegar

¼ cup Kalamata olives

 

_UncleBotsyTikiLogoEnjoy a refreshing touch of the Mediterranean with this diced salad that Uncle Botsy first learned about from Israeli friend Lulik Hadar. The crunch and refreshing flavors go well with curry dishes, barbecued meats, lamb chops and even a platter of cold cuts and cheese. Combine all ingredients and chill at least one hour before serving. Occasionally, we substitute bottled Caesar salad dressing in place of the oil and vinegar. Best enjoyed at dinner with a sunset overlooking the water.

 

Photo by Darrell Ishii

 

 

2 Responses to “Sunset Beach Salad”

  1. Renee, Hawaii Island

    Aloha, thank you for sharing Uncle Botsy’s friend Lulik Hadar’s recipe “Sunset Summer Salad.” Enjoyed with family members it was just what we needed on a hot summer day, healthy and refreshing.

    Reply

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