Israeli Salad

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I love my greens, but in my Russian Jewish family, I didn’t grow up eating them much. Instead, we had a lot of finely chopped salads, like creamy cucumber salad, cucumber tomato salad (or tomato cucumber avocado salad once we moved to the U.S.), and a variation of this easy Israeli salad recipe.

Israeli salad recipes typically have cucumbers, tomatoes, onion, peppers, and fresh herbs (usually parsley). They are popular in Israel, but also have a history being served in Persian meals. Fresh, chopped veggies mingle with a simple, refreshing Israeli salad dressing (it’s just a simple lemon vinagrette!) for a bright and crunchy salad.

Bonus: If you have kids in the house that refuse to eat lettuce and other greens, this is a great way to get them eating healthy salads!

Ingredients & Substitutions

This section explains how to choose the best Israeli salad ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Salad:

• Tomatoes – I used Roma tomatoes, but you could also use sliced cherry tomatoes or really any other tomato.
• Cucumbers – Use Persian cucumbers for their mild flavor and delicate skins. However, English cucumbers would work as well. Peel any varieties that have tough skins.
• Bell Peppers – For color and crunch. I used red bell pepper, but any colors you have on hand will work great.
• Onion – Sweet onions, red onions, or yellow onions will all work.
• Fresh Parsley – Adds a flavorful and colorful garnish. You could also different fresh herbs, such as fresh mint, dill, or chives.

VARIATION: Add feta cheese!

About 1/3 to 1/2 cup of crumbled feta makes a great addition.

Dressing:

• Olive Oil – Extra virgin olive oil is the best choice for a lemon vinaigrette because it complements the tart, acidic flavor of the lemon. You can use other oils if you like, though.
• Lemon Juice – Fresh lemon juice is best, but bottled lemon juice will work for convenience.
• Sea Salt & Black Pepper – Adjust to taste.

How To Make Israeli Salad

This section shows how to make Israeli cucumber salad, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Dice the veggies: tomatoes, cucumbers, bell peppers, and onions.
2. Make the dressing. In a medium-large bowl, combine the olive oil, lemon juice, sea salt, and black pepper. Tilt the bowl and whisk until emulsified.
3. Assemble the Israeli salad. Add the chopped vegetables to the bowl with the dressing, and toss together. (Alternatively, you can place the veggies in an empty large bowl, whisk the dressing in a smaller bowl, and pour the dressing over the salad.)

Storage Instructions

• Store: Keep the salad in the refrigerator for 1-3 days. (You may need to drain excess liquid that will gather in the bottom of your storage container.)
• Meal prep: Chop all the veggies and make the dressing ahead of time, and store separately in the fridge.

What To Serve With Israeli Salad

Israeli chopped salad pairs with a variety of mains. Its vibrant flavor and crunchy texture will make any meal come alive!

• Chicken – For a quick and easy dinner, pair it with juicy Mediterranean chicken or herby basil pesto chicken.
• Fish – A cool, crisp side salad featuring Israeli flavors makes an excellent accompaniment to seafood dishes, like baked cod or flaky Chilean sea bass.
• Lamb – Grill up some lamb kofta kebabs in the summertime, or if the weather doesn’t cooperate, make air fryer lamb chops.
• Beef – Try simple classics like a juicy burger or sirloin steak (or grill your steak if it’s warm out!).
• Hummus – For a classic meal, serve it alongside a bowl of hummus and pita bread (I make my own almond flour pita bread, though it’s not traditional), or with gyros.

More Fresh Salad Recipes

If you like this simple Israeli salad, you might also like some of these other quick salad recipes with big, fresh flavors:

Quinoa Salad

Greek Salad

Mediterranean Salad

Avocado Caprese Salad

5 from 13 votes

Israeli Salad (10 Minutes!)

This Israeli salad recipe takes just 10 minutes! Make it with tomatoes, cucumbers, bell peppers, onions, parsley & simple lemon vinaigrette.

Prep: 10 minutes

Total: 10 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 4 (adjust to scale recipe)

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Recipe Video

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Ingredients

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• 1/4 cup Olive oil ▢
• 1 tbsp Lemon juice ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 2 cups Roma tomatoes (diced) ▢
• 2 cups Cucumbers (diced) ▢
• 1 1/2 cups Bell peppers ▢
• 1/2 cup Onion ▢
• 2 tbsp Fresh parsley ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Combine olive oil, lemon juice, sea salt, and black pepper in a medium-large bowl. Tilt the bowl and whisk until emulsified.

2. Add the chopped tomatoes, cucumbers, bell peppers, onions, and parsley. Toss to coat.

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Recipe Notes

Serving size: 1 cup

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 175.7

Fat 14.1g

Protein 2.3g

Total Carbs 11.7g

Net Carbs 8.3g

Fiber 3.4g

Sugar 7.4g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Salad

Cuisine: Israeli

Keywords: Israeli salad, Israeli salad recipe

Calories: 175.7 kcal

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