Israeli Salad

2 large tomatoes
2 cucumbers
1 red or green pepper
1 scallion
2 cloves garlic, minced
1 Tbsp. minced fresh parsley
½ tsp salt
Pepper to taste
1 tsp minced fresh mint (optional)
¼ cup oil
2 to 3 Tbsps. Lemon juice

Wash tomatoes and cut into 1/3 inch cubes. Peel cucumbers and dice into 1/3-inch cubes. Dice pepper into cubes. Chop scallions fine.

Place all vegetables in salad bowl. Add remaining ingredients and mix well. Refrigerate until ready to serve.

USE: salad bowl
YIELDS: 6 servings