Israeli Salad

Israeli Salad
1 large cucumber, peeled, seeded, and cut into 1/4-inch dice
4 medium plum tomatoes, or 2 large tomatoes, cut into 1/2-inch dice
2 medium red bell peppers, cut into 1/4-inch dice
1 cup finely shredded red cabbage
2 bunches scallions, minced
½ cup finely diced radish
1 medium half-sour pickle, finely diced, or 1/3 cup chopped green olives
2 to 3 tablespoons olive oil
juice of 1/2 to 1 lemon, to taste
salt and freshly ground pepper to taste

Combine all the vegetables in a salad bowl.

Toss together.

Use enough olive oil to moisten the vegetables, and lemon juice to taste.

Season to taste with salt and pepper, or just with pepper, and toss again.

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