Israeli Chopped Salad with Lemon and Olive Oil

In Israel this salad shows up at breakfast as often as dinner, cut so finely that every bite gets a bit of cucumber, tomato, pepper, and onion in one spoonful. It's less a recipe than a technique — the smaller and more even the dice, the better the salad holds together.

Because everything here is fresh vegetables dressed simply in olive oil and lemon, with only a light scattering of feta for richness, it's naturally low in calories and carbohydrates while still delivering fiber and vitamin C, making it a good fit for anyone watching either. Keep the dice small and the dressing light, and let it sit five minutes before serving so the flavors settle.