The Tabernacle in Branson's Monthly Newsletter

Volume 7 Issue 7
July 2012 - Tammuz-Av 5772



Israeli Salad

A classic recipe for a summer afternoon.



Israeli salad
This recipe is just a bevy of chopped raw vegetables and herbs, dressed lightly with salt, black pepper, lemon juice and olive oil. It's easy and delicious!


8 medium tomatoes cut into small dice
1 seedless cucumber, diced
2-3 peppers red, green, yellow, orange (whatever you like)
1 cup chopped flat parsley
1/2 cup chopped cilantro
3-4 scallions chopped
Zest and juice of 1 lemon
2-3 Tablespoons olive oil
Salt and pepper



Mix everything together and put in fridge. Serve cool, or at room temp.

If salad produces too much liquid in fridge, just scoop out of mixing bowl with slotted spoon when serving.



8 servings



Jill Sites is a food writer and blogger who blogs at



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"The Tabernacle" is an outreach of Tabernacle of Praise Ministries, a 501(c)3 non-profit organization.
The Tabernacle is led by Messianic Rabbi Jeremy Storch and is located in Branson, Missouri.
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