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 with chickpeas, feta and mint
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Israeli Salad
Fresh, vibrant and satisfying.
- Total Time: 10 minutes
- Yield: Serves 4-6
Ingredients
Units
- 2 plum tomatoes, seeds removed and diced
- 1 bell pepper, diced
- ½ English cucumber, diced
- juice of one lemon
- ¼ cup chopped parsley
- 2–3 Tbsp olive oil
- salt and pepper to taste
Instructions
- Add all vegetables to a large bowl.
- Toss with parsley, lemon juice, olive oil and salt and pepper.
- Prep Time: 10 minutes
- Category: Side Dish
- Method: Quick
- Cuisine: Israeli
Refreshing! I added a can of garbanzo beans and everyone enjoyed.
Serious question: What is the point of the bell pepper? HOW does it improve on classic Israeli salad?
I always put red bell pepper in mine. And garlic! My grandfather was from Bitola, Macedonia. Grandmother Austria-Hungary. My grandmother probably cooked recipes to please him.
Yum!
This was a very refreshing light salad and very tasty. We used homegrown cucumbers even better. A keeper.