Here is the Israeli Salad Recipe 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. On its own, it is clean, plant-based, healthy and detoxing.
Simple fresh ingredients, healthy, light….and oh so tasty! This is like summer in a bowl.
Instead of chicken, you could easily add 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.
How to Make Israeli Salad! | 30 Second Video
How easy is that?
How to Make the BEST Israeli Salad (a couple tips!)
- There are two things that you can do to elevate this salad and make it come alive! The first is to use really fresh ripe summer ingredients. Ripe Summer tomatoes truly make all the difference!!!
- The second is having enough patience to cut all the veggies very finely. Take your time here friends, put on a podcast or music and really just be thoughtful about it. Don’t make this when you are in hurry, you just won’t enjoy it (Cooking is so much about the process, so try to figure out how to be present and enjoy it!)
How to Dice a Tomato! (Fast and Easy!!!)
Israeli Salad Recipe
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 4-6
- Category: salad, vegan, gluten free,
- Method: Chopped
- Cuisine: Middle Eastern
Description
A refreshing Middle Eastern chopped salad, called Israeli Salad, that is healthy, vegan and gluten-free. Clean flavors, plant-based, detoxing, and perfect for summer! Best made when tomatoes are in season!
Ingredients
- 2 extra large tomatoes, finely diced
- 1 English cucumber, finely diced
- 1 cup red onion, finely chopped (1/2 of a medium red onion)
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 1 cup fresh herbs (Italian parsley, mint or cilantro, or a mix of all three)
- zest of one lemon
- Lemon juice (start with ½ a lemon, add 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
I just adore your blog, Sylvia. We come back to your recipes time and again and we are always sharing your site with others. Your blog is a bright spot in this chaotic world of ours as we love connecting with others through cooking and food. Thank you!!
Thanks Harmony, appreciate this.
Hi Sylvia. I’m wondering if I could make this a day ahead, ( minus the tomatoes ) , and serve it the next day, with the dressing on the side? Or does it taste better if the dressing has marinated the veg for a bit? I’m bringing this to my mom-in-law’s for Rosh Hashanah tomorrow night and planning to also have feta and black olives on the side. I’m afraid if I chop everything ahead it will turn into a soupy mess. TIA for any advice and looking forward to trying a bunch of your recipes! – Marlene
I would wait to add the dressing until maybe an hour before!
5 stars all the way. Perfect recipe.
★★★★★
Awesome, glad you enjoyed this! 🙌
The name is cultural appropriation of a universal dish. This has nothing to do with israel
★★
Hi Jeff, tell that to the owners of the Israeli restaurant I first tried this in. LOL. They called it “Israeli Salad” on the menu. I know this type of salad crosses borders in that region, and there is an almost identical Palestinian version, right next door.
This was from my personal experience at an Israeli restaurant, and I simply wanted to share it. And this is a personal food blog- like a food journal. Sorry if it offends you or anybody else. Not my intention.
We ate Israeli salad for breakfast lunch & dinner when we were in Israel! Fell in love with that and Baba Ganoush!
Such a beautiful colorful salad! What a great lunch or impressive side dish.
★★★★★
So simple and fresh! We served it with your grilled chicken shawarma recipe and it was perfect for a hot summer night meal.
★★★★★
Awesome! Thanks Leanne!
This is an amazing colourful, flavourful salad! So fresh, easy and healthy. We just love it as do all of our guests!
Thanks Sandi!
Would you let this sit and marinate in dressing or dress right before serving? I’m making for dinner tonight and have already diced all the veggies!
★★★★★
I think you could do either. Maybe ideally marinate for 1 hour?
I really loved this! I ate it with 1/2 cup cooked quinoa served over a 1/2 an avocado! Delicious!
★★★★★
Super good!!! We added some zuchini black olives and it was delicious. Great healthy salad that I’ll use with many other meals. Thanks
★★★★★
This was really good!! We made it with the Chicken Shawarma recipe (also SO good). We added some tzatziki and wrapped it in some naan bread. Great weeknight meal. Also, delicious leftovers for lunch 🙂
★★★★★
My dream dinner! Thanks so much and glad you enjoyed!
OMG! So good. So simple, yet healthy, flavorful and clean tasting! Thanks for the recipe!
★★★★★
Definitely 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.
★★★★★