Israeli Salad With Red Wine Vinegar

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Day of Atonemeat

source: Joshua Bousel

This is not a classic Israeli salad. Most Israeli salads are made with lemon juice. However,  I prefer a red wine vinegar in mine. If you are not a big fan of vinegar, just use lemon juice instead.


1 cup chopped cucumber

1 cup chopped tomato

1/2  cup chopped red onion

2-4 tablespoons red wine vinegar (according to taste)

1/4 cup olive oil

salt and pepper, to taste


Combine all vegetables in a large bowl. 

Combine vinegar, oil, salt, and pepper in a small storage container with a lid. Shake well.

Pour the dressing over the vegetables and stir with a fork to mix.

The salad can be eaten immediately or chilled for a few hours.

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