How to Make Israeli Salad

Our version is simple, fresh and is even more perfect when the vegetables are in season and local.

Israeli chopped salad is a staple throughout Israel and the Middle East. It’s hard to find a home that doesn’t serve their own version: chopped in large chunks, or diced very fine; some add an array of herbs like cilantro and mint, and some keep it simple with just parsley or no herbs at all.

Our version is simple, fresh and is even more perfect when the vegetables are in season and local. But have fun, and add your own twist.

Other ways to enjoy Israeli salad:

Israeli salad ceviche

Israeli salad with chickpeas, feta and mint

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Israeli Salad

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Fresh, vibrant and satisfying.

  • Total Time: 10 minutes
  • Yield: Serves 4-6 1x

Ingredients

Units Scale
  • 2 plum tomatoes, seeds removed and diced
  • 1 bell pepper, diced
  • ½ English cucumber, diced
  • juice of one lemon
  • ¼ cup chopped parsley
  • 23 Tbsp olive oil
  • salt and pepper to taste

Instructions

  1. Add all vegetables to a large bowl.
  2. Toss with parsley, lemon juice, olive oil and salt and pepper.
  • Author: Shannon Sarna
  • Prep Time: 10 minutes
  • Category: Side Dish
  • Method: Quick
  • Cuisine: Israeli

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