Israeli Salad

As soon in the spring that i can source good veggies, i start making my Israeli Salad.  I eat a whole batch nearly everyday that i can through the growing season until the veggies get yucky again. My recipe is simple:

INGREDIENTS:

• Green pepper chopped
• Tomato chopped
• ¼ cup chopped onion
• 1 chopped cucumber
• 2 tablespoons dried parsley 
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon olive oil

Stir it all up.  As with most veggies and fruits - room temperature is best for lovely flavours.