This salad is very popular in Israel. It is served in a pita pocket sandwich with fried chick pea balls (“falafel”) or with lamb or turkey (“shwarma”). The salad is also served with the shwarma that is not in a sandwich. The meat is cooked on a spit with wonderful spices.


  • 3 large cucumbers (if organic, don’t peel.)
  • 3 green peppers
  • 3 large firm tomatoes
  • ½ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • Sea salt to taste, optional


Dice the vegetables. Refrigerate. Just before serving, drizzle with extra virgin olive oil, vinegar and sprinkle with a little salt.

This salad can become watery if kept too long. One day in the refrigerator is OK.