Israeli Salad

A classic recipe for a summer afternoon.

  1. Yield: 8 servings
  2. Prep: 20 minutes
  3. Cook: 0 minutes
  4. Total: 20 minutes

Reprinted with permission from Eat It Drink It.

This recipe is just a bevy of chopped raw vegetables and herbs, dressed lightly with salt, black pepper, lemon juice and olive oil. I add a splash of champagne vinegar here and then, but it just depends on the time of year, and the season you’re pushing. The “official recipe” is below, and trust me when I say it’s exactly that easy and that delicious!But if you aren’t already making something that looks and tastes like this, you don’t need to follow this recipe to have an amazing farm fresh dish. Go to the garden/farmer’s market/store and get whatever looks great! Cucumber, tomato, peppers–if you like it spicy, throw in a seeded serrano. Add in some scallions (I’ve done this with raw onion, and it can be a bit pungent, but a shallot would be great).

Don’t like cilantro? Use basil and parsley, or dill and mint. You’re not limited by anything here–there are no rules. Chop the veggies as small or big as you like. This salad is rustic and gorgeous. Bright, colorful, refreshing and full of flavor.


  1. 2-3 Tablespoons olive oil
  2. Zest and juice of 1 lemon
  3. 3-4 scallions chopped
  4. 1/2 cup chopped cilantro
  5. 1 cup chopped flat parsley
  6. 8 medium tomatoes cut into small dice
  7. 2-3 peppers red, green, yellow, orange (whatever you like)
  8. 1 seedless cucumber, diced
  9. Salt and pepper


Mix everything together and put in fridge. Serve cool, or at room temp.

If salad produces too much liquid in fridge, just scoop out of mixing bowl with slotted spoon when serving.

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Jill Sites is a food writer and blogger who blogs at

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