ISRAELI SALAD - INDIAN

The hallmark of an Israeli salad is that its vegetables
are diced very small, resulting in a nice blending of
flavors. Let your tomatoes ripen in paper bags in a cool,
dark place for 2 to 3 days to develop more flavor.

Ingredients:

* 1 large cucumber, peeled, seeded, and cut into 1/4-inch dice
* 4 medium plum tomatoes, or 2 large tomatoes, cut into 1/2-inch dice
* 2 medium red bell peppers, cut into 1/4-inch dice
* 1 cup finely shredded red cabbage
* 2 scallions, minced
* 1/2 cup finely diced radish
* 1 medium half-sour pickle, finely diced, or 1/3 cup chopped green
olives
* 1 tablespoon olive oil, or as needed
* juice of 1/2 to 1 lemon, to taste
* salt and freshly ground pepper to taste

Combine all the vegetables in a salad bowl. Toss together.
Use enough olive oil to moisten the vegetables, and add
lemon juice to taste. Season to taste with salt and pepper
and toss again.

Serves 6 to 8.