ISRAEL SALAD

When summer is in full swing here in South Carolina, you just got to try this fresh salad. I use it as a dip with my favorite multi grain tortilla chips or stuff it in a pita with humus. This salad is also served with most meals in Israel, including breakfast! I know - I was there!

5 Johns Island tomatoes, diced small (hold two slices for a tomato sandwich)
2 - 3 small cucumbers, diced small
1/4 Vidalia onion, chopped fine
2-4 tablespoons extra-virgin olive oil
1-2 tablespoons fresh squeezed lemon juice
Dash or two Red Wine vinegar
Salt and freshly ground pepper

Dice tomatoes, cucumbers and onion and combine in a bowl.
Add olive oil, lemon juice, vinegar, salt and pepper. Mix well.

Optional: Add one or a combination of the following:**
1 avocado, diced
1/2 small green or red bell pepper, diced small
1/4 cup good quality green and black olives
Chopped fresh mint
Chopped fresh parsley

** add them all - it's yummy.

I like to take a big scoop and layer it over a chopped head of romaine lettuce or stuff it in a pita.

Don't forget the humus in that pita!