This is the refreshing and delicious Israeli Salad I was telling you about last week that pairs so well with Grilled Chicken Shawarma. The salad itself bursts with all the good flavors of summer – fresh veggies and herbs, tossed in a simple lemony dressing. Simple fresh ingredients, healthy, light….and oh so tasty! This is like summer in a bowl.
Instead of chicken, you could easily pair this with roasted chickpeas or Tofu Shawarma. Or just spoon it into warm, toasty pita bread (my favorite) with a smear of tahini sauce, baba ganoush or hummus for a light, healthy lunch.
To see how to make this check out the video;
Hope everyone is having a good week. It has been kind of crazy around here in the catering world… we are definitely in the thick of it. So many weddings! But in the midst of it, there are little moments here and there that help keep my head from spinning. I’m trying to not let myself get to the place where I feel completely overwhelmed and panicked, which is all too common when we are super busy. It mostly involves bringing myself back into the present when I start to feel stressed. I try to take 5 deep, slow breaths and take a minute to pause and simply look around me. It has been a simple calming practice, that really seems to help.
In the meantime, enjoy this refreshing Israeli Salad. Make some shawarma to go with it. Cheers!
Israeli Salad Recipe
A refreshing chopped salad, called Israeli Salad, that is vegan and gluten free and goes perfectly with grilled chicken shawarma, or toasted pita and hummus or roasted spiced chickpeas or falafels!
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 4-6 1x
- Category: salad, vegan, gluten free,
- Method: Chopped
- Cuisine: Middle Eastern
Ingredients
- 2 extra large tomatoes
- 1 English cucumber
- 1/2 medium red onion
- 1 red bell pepper
- 1 yellow bell pepper
- ½ C herbs (Italian parsley, mint or cilantro, or a mix)
- zest of one lemon
- Lemon juice (start with ½ a lemon, more to taste)
- 4 Tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Chop the first 6 ingredients into a very small fine dice. The smaller, the better. Take your time with this and a sharp knife really makes this easier!
- Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
- Taste and adjust lemon and salt to your liking.
Notes
Serve with Grilled Chicken Shawarma, or toasted pita and hummus or roasted spiced chickpeas or falafels!
Keywords: IsraeIi salad, Israeli salad recipe, israeli salad, israeli cous cous salad, best israeli salad recipe
Danielle Miller says
July 9, 2014 at 3:43 pmJust pinned this. I havent had Israeli salad in years and I am looking forward to making this.
Sylvia Fountaine says
July 10, 2014 at 1:06 pmLet us know how you like it!
Katrina @ Warm Vanilla Sugar says
July 9, 2014 at 4:37 pmThis salad is so bright and pretty!! Love the recipe!
JellyBones says
July 9, 2014 at 4:56 pmOh man, this salad is beautiful! I have been craving summer salads like this for weeks now. SO trying this!
Trish
Averie @ Averie Cooks says
July 9, 2014 at 5:58 pmSo beautiful! Pinned! 🙂
Sylvia Fountaine says
July 10, 2014 at 1:07 pmThanks Averie!
Cheri Savory Spoon says
July 10, 2014 at 10:06 pmThis looks and sounds delicious, this is what I call a summer salad, love the color!
Kevin | keviniscooking says
July 10, 2014 at 4:49 amThis looks so incredible, think I’ll add a little Israeli couscous and called it a meal!
Janine says
July 15, 2014 at 4:13 amI made your Israeli Salad and Chicken Shawarma for dinner with side of greek yogurt/chive sauce and Israeli Couscous…..my husband loves it and had it for lunch and dinner again the next day. Thanks for this easy and delicious meal!
Sylvia Fountaine says
July 15, 2014 at 12:53 pmYay Janine! So glad he liked it!! Such a healthy flavorful salad!
Patricia says
August 17, 2016 at 10:52 pmOh how I love yoghurt & cucumber sauce aka Tzatziki
Ingredients
1 cup Greek whole milk yogurt
1 English cucumber, seeded, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Kosher salt and freshly cracked black pepper
Honestly I could eat this sauce on sauteed grubs!
★★★★★
Sylvia Fountaine says
August 18, 2016 at 6:01 amThanks for sharing Patricia!
Janine says
July 15, 2014 at 4:14 amI made the Israeli Salad and Chicken Shawarma for dinner, with a side of greek yogurt/chive sauce and couscous…..my husband loves it, and had it for lunch and dinner the next day. Thank you for these easy and yummy recipes!!
Katie | Healthy Seasonal Recipes says
July 22, 2014 at 8:58 amI am so excited to try this and the chicken this weekend. My in-laws are coming for the weekend to stay with us, and I want to be sure to serve something healthy and beautiful. This fits the bill and beyond. I always love what you do Sylvia.
Sylvia Fountaine says
July 22, 2014 at 1:25 pmThanks Katie!!
Sara says
October 26, 2014 at 7:34 pmI’m a college student in FL and this looks like an awesome and cheap recipe that takes no time and is also healthy! Definitely going to try this sometime.
Ashley McGrath says
January 14, 2015 at 2:12 pmI tried this with Cilantro Lime sea salt amazing !
https://www.kdhsaltrocks.com/
Ping~Laotian Chic says
February 10, 2015 at 3:15 pmOh my, can’t decide now. This looks amazing too!
Jasmin says
March 1, 2015 at 7:31 pmSuch a lovely salad – and I have all ingredients right now in my freezer 🙂
Kalee @ The Crowded Table says
June 21, 2015 at 1:22 pmThis looks so pretty! You’re right, it is summer in a bowl. 🙂
Mitzi says
July 5, 2015 at 6:22 pmThis was delicious! Will defintely make again.
Sylvia Fountaine says
July 7, 2015 at 1:48 pmGlad you enjoyed!
Ruth Meaney says
July 6, 2015 at 11:49 pmThis sounds delicious 🙂 it’s like a chopped up version of fattoush salad. Yummy!
Mary says
July 13, 2015 at 3:05 ami made this just as the recipe states taking care to omit all the cucumber and tomato seeds then added a cup of cooked Farro – truly delicious!!!
Deniselm says
April 22, 2016 at 8:17 pmMade this yesterday along with the Grilled Chicken Shawarma. DELICIOUS. Thank you for sharing on Pinterest.
Sylvia Fountaine says
April 25, 2016 at 1:43 pmYay! Happy you liked!!
csgo says
June 20, 2016 at 12:15 amI like looking through your internet site. Thanks!
Lisa says
August 3, 2016 at 2:19 pmI have made this salad and the Israeli chicken several times. It is one of my absolute favorite dinners. I always leave the tomato seeds in though, as this is where most of the tomato flavor is – that gelatinous substance is where it’s at. Leave it in!
★★★★★
Hannah Conway says
August 28, 2016 at 2:53 pmDelicious I also added corn and sweet relish came out amazing.
★★★★★
Victoria says
August 30, 2016 at 3:37 pmThis was delicious! I made it tonight for the first time and loved it! I added just a little bit of garlic powder and really enjoyed it!
Sylvia Fountaine says
August 30, 2016 at 5:15 pmSo glad you enjoyed it!
Suha says
November 13, 2016 at 7:48 amWhy do you feel the need to stamp some dishes as Israeli when these dishes are from Mediterranean / Arabic cuisine?
krista romero says
June 8, 2017 at 3:00 pmThis is the perfect accopaniment to chicken shwarma! Light, fresh and summery!
★★★★★
Michele says
July 7, 2017 at 7:08 amif you had to guess, how much salt and pepper do you typically add? planning to make a big batch of this for a BBQ this weekend – can’t wait to try it!
Sylvia Fountaine says
July 7, 2017 at 2:21 pmYou know, I always do it to taste, so can’t give you a very definitive answer. Im so sorry!!!
Kristl says
January 9, 2018 at 5:08 pmThis salad is delicious. I’ve made it twice and it’s been devoured each time. Big hit with the children, teens and adults in my family. The dresssing is light and pairs perfectly with the fresh, crisp nature of the vegetables. Combining the herbs (cilantro, parsley and mint) was a great suggestion.
Anonymous says
May 6, 2018 at 4:21 pmMade w the grilled shawarma yum yum yummmmmm
★★★★★
Vanessa says
July 23, 2018 at 12:25 pmThanks for sharing! Does it keep long?
Sylvia Fountaine says
July 25, 2018 at 1:24 pmup to 3 days or so?
Anonymous says
July 29, 2018 at 1:55 pmExcellent recipe! Used leftover as bruschetta on garlic toast.
★★★★★
Julie Yamamoto says
August 1, 2018 at 8:35 pmI find chopping therapeutic, so this salad is right up my alley. The flavors are great. Served it as a side with the Chipotle Chicken, and it was a nice, cool complement to the spice of the chicken. But, I found it to be really wet – almost like a salsa or relish. Did I miss something? should I have strained it before mixing with the dressing?
★★★★
Tajana says
August 23, 2018 at 12:56 pmAbsolutely gorgeous. Made it todaz and it was very delicious. It will be on my table very often 🍴🍴👌
★★★★★
Anonymous says
February 24, 2019 at 1:15 pmDefinitely needs more lemon if you’re using small lemons. Was very good with mint. I think I’d add another cucumber next time around. Very good! Don’t skimp on the salt and pepper.
★★★★★