Sometimes Israeli salad is embellished with fresh herbs, olives, or radishes, which you can add if you’re so inclined. But here it is in its essential form, the way my father-in-law, Arie Tabak, makes it. He also serves fresh rye bread with it, to soak up the delicious liquid that forms as it stands.

Ingredients

　　2 medium cucumbers, peeled, seeded, and finely diced

　　4 medium flavorful tomatoes, finely diced

　　1 medium green bell pepper, finely diced

　　1 tablespoon light olive oil

　　Juice of 1/2 to 1 lemon, or to taste

　　Salt and freshly ground pepper to taste

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　　The Vegetarian 5-Ingredient Gourmet