Israeli Salad Recipe

Refreshing, nutritious and bursting with flavor, Israeli Salad makes for a beautiful side dish to countless Middle Eastern dishes. 

Using a few basic fresh ingredients and a simple yet punchy dressing, this chopped salad is one that any home cook can master. Once you do, you’ll be serving up this delicious salad for picnics, packed lunches, potlucks and more!

Vegetables

Cucumber, tomato, and onion are the three main ingredients in an Israeli Salad, creating a perfect blend of both texture and flavor. 

If you can find them, Persian cucumbers work best in this dish – this smaller variety has a slightly sweeter taste that will make this dish all the better. 

To avoid your Israeli Salad being too watery, you’ll want to remove the seeds from the tomatoes before dicing them. With cucumbers, the seeds help to add extra flavor, though if you have trouble digesting them you will want to remove these too. 

This can easily be achieved by cutting your cucumbers in half and scraping a teaspoon down the middle.

As with any diced salad, the key to success is to But will also help the dressing envelop all the ingredients and pack flavor into every bite.

Parsley

The addition of fresh parsley perfectly complements the vegetables in the Israeli Salad, with a vibrant, robust and slightly peppery flavor. 

If you have any fresh parsley leftover from another recipe, Israeli Salad is a great way to use it up. 

Whatever you do, don’t substitute it with dried parsley, as the flavor is not comparable when used in no-cook dishes and you won’t get that same bright green color which makes the salad look even more appetizing. 

Dressing

A simple blend of olive oil, lemon juice and seasoning is all you need to make your Israeli Salad sing. 

The type and quality of olive oil you use will make a big impact on the flavor of your Israeli Salad, so always use the best quality you can afford. 

Extra virgin olive oil is a must here, as it has a much more pleasant taste than other varieties which will have been more extensively processed. 

Similarly, fresh lemon juice as opposed to bottled will make a world of difference. Once you’ve added your dressing ingredients, make sure to give it a thorough stir to coat all those crunchy veggies.

Ingredients & Preparation Method

The full list of ingredients and exact measurements are listed in the recipe card. For now, listed below are the ingredients you’ll need, a quick video, and step-by-step guide to help you make this dish perfectly each time. 

Ingredients: 

A traditional Greek salad consists of sliced cucumbers, tomatoes, bell peppers, red onion, olives, and optional feta cheese.

1 English cucumber; seedless

⅓ cup Curly parsley

½ cup red bell pepper diced

¼ cup red onions diced

1 Large tomato

Juice from 1 lemon

½ teaspoon Kosher salt; or to taste

½ teaspoon Ground black pepper; or to taste

⅓ cup Olive oil or avocado oil

Preparation Method: 

Watch the video to help you prepare this healthy easy to make Israeli salad with ease. 

Chop the vegetables: This includes the cucumber, tomatoes, onion, and bell pepper. 

Chop the herb: We used fresh curly parsley, but the flat Italian parsley will also work. Finely chop the parsley to incorporate to the salad.

Cut the lemon: This will provide a hint of acidic flavor. Best to roll the lemon back and forth a couple times first on a flat clean surface as it make it easier to squeeze the juice out. 

Season and drizzle with oil, salt and pepper. 

Once the ingredients are prepared, place the ingredients into a bowl suitable for tossing. Start by adding the vegetables, then the herb, lemon juice, avocado or olive oil, then salt and pepper to taste. 

Toss all the ingredients together and be ready to enjoy your simple, tangy, and Israeli salad.

What To Serve With Israeli Salad

This simple yet tasty salad goes with a wide range of dishes and is an ideal accompaniment to grilled fish, like this whole red snapper grilled fish recipe, and meat and kebabs, like this Homemade Doner Kebab. 

For vegans and vegetarians, it can make for a substantial meal alongside Lebanese Falafel, and the pairing can also be stuffed into a pita for a satisfying lunch. 

If you want to serve your Israeli Salad up on its own, the addition of cubed feta can make it a little more indulgent, while some drained chickpeas will give a boost of fiber and protein.

Recipe Notes: 

• To avoid your Israeli Salad being too watery, you’ll want to remove the seeds from the tomatoes before dicing them.
• don’t substitute it with dried parsley, as the flavor is not comparable when used in no-cook dishes.
• The type and quality of olive oil you use will make a big impact on the flavor of your Israeli Salad, so always use the best quality you can afford.

More Mediterranean Dishes To Enjoy

If you loved this Israeli Salad recipe, try one of these dishes next: 

Israeli Salad

Basic Doner Kebab

Air Fryer Root Vegetables

Kuku Sabzi (Persian Frittata)

Dill Rice

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Israeli Salad Recipe

Savory Thoughts

Refreshing gluten-free and vegan Israeli Salad Recipe made with chopped vegetables, avocado oil, fresh herbs, lemon, red chopped onion. A colorful Middle Eastern Salad side dish that pairs well with poultry and fish. 

5 from 20 votes

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Prep Time 15 minutes mins

Cook Time 2 minutes mins

Total Time 17 minutes mins

Course Salad

Cuisine Mediterranean, Middle Eastern

Servings 6 People

Calories 133 kcal

Equipment

• Salad Bowl

Ingredients

  

1x2x3x

• 1 English cucumber
• ⅓ cup Curly parsley
• ½ cup Red bell pepper diced
• ¼ cup Red onions diced
• 1 Large tomato
• Juice from 1 lemon
• ½ teaspoon Kosher salt
• ½ teaspoon Ground black pepper
• ⅓ cup Avocado oil or olive oil

Instructions

 

• Set aside the avocado oil, salt, and pepper before preparing the vegetables to make it easier when it is time to incorporate it into the chopped veggies. 

  Chop the vegetables: This includes the cucumber, tomatoes, onion, and bell pepper. 

  Chop the herb: Finely chop the parsley to incorporate to the salad. 

  Cut the lemon: Best to cut the lemon (or lime) in wedges as it makes it easier to squeeze the juice out.
  
• Once the ingredients are prepared, place the ingredients into a bowl suitable for tossing. Start by adding the vegetables, then the herb, lemon juice, avocado oil, then salt and pepper. 
  
• Toss everything together until well combined.

  Serve as a side with your side of protein. Enjoy!
  

Notes

• I used avocado oil instead of olive oil as a personal preference. However, olive oil is traditionally used to make this salad. 
• You can use any tomato you would like; however, roma tomatoes are the best to use when making this salad. 
• I used an English cucumber to make this salad. However, any cucumber can be used to prepare this Israeli salad. Be mindful that some cucumbers such as the waxed cucumber contain seeds; best to remove the seeds. 
• I highly recommend using fresh herbs to make this salad. Using fresh herbs enhances the flavor of the salad. It also provides a sense of freshness. 
• This salad can be made ahead. However, be mindful that cucumbers do release a lot of water. It’s best to prepare this salad and serve it right away for best result.
• Dill and basil can be used to make this salad as well as they are often use in Middle Eastern recipes. 

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Calories are estimated per serving. 

 

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Nutrition

Serving: 6PeopleCalories: 133kcalCarbohydrates: 5gProtein: 1gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 101mgPotassium: 140mgFiber: 1gSugar: 3gVitamin A: 1200IUVitamin C: 25.6mgCalcium: 20mgIron: 0.4mg

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