Israeli chopped salad

• 3 small cucumbers
• 4 ripe tomatoes
• 1 red pepper
• ½ small red onion, optional
• 1 handful parsley
• 1 lemon, juice
• 2 tbsp olive oil
• ½ tsp salt

1. 1

   Wash all the vegetables and the parsley.

   Wash the vegetables.

2. 2

   With a grown-up: sharp knife

   Cut the cucumbers, tomatoes and pepper into small, even cubes, about the size of a pea. Chop the onion even smaller.

3. 3

   Pull the parsley leaves off the stalks and tear them into small bits.

   Pick the parsley leaves and tear them.

4. 4

   Put everything in a bowl. Squeeze the lemon over, add the olive oil and salt, and mix.

   Lemon, oil, salt. Mix!

5. 5

   Taste and add more lemon or salt. Eat it soon, before it gets watery.

   Taste it. Eat it soon!

Tips

A child old enough for a real knife can learn here: a small serrated knife cuts tomatoes easily. Curl the fingers of the holding hand under.