Israeli Chopped Salad

One nice thing about Israeli chopped salad, is that you get to eat a salad, and raw vegetables at the same time, minus lettuce. No fancy dressing here, just fresh squeezed lemon, and extra virgin olive oil with fresh ground black pepper, and sea salt. (I have a grinder for that too...really nice.) Chopped salad could be variated different ways. In my family, some members are sensitive to peppers, but what I should have done is to have tri-colored bell peppers chopped on the side. Also they are sensitive to onions, so I used chopped scallions. The kids won't eat this at all, so for them, a waste of time to make this, but I made it even if I didn't please everyone in the family.

4 small tomatoes

1 European cucumber

1 zucchini

1 yellow squash

red bell pepper

green bell pepper

yellow bell pepper

a handful of chopped Italian parsley

1 onion chopped

1 scallion chopped

extra virgin olive oil

1 fresh lemon

freshly ground black pepper, and salt, to taste

1 cup chickpeas

green or black olives (optional)

Dice all the above vegetables, omit, or add any, or all the following. Serve in a medium size bowl, and squeeze a nice ripe lemon over it, a small sprinkling of good extra virgin olive oil, and salt an pepper to taste. Serves 6, generously, as a side vegetable, or salad.