Name: Israeli Salad Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Middle Eastern
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

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Here’s a simple authentic Israeli Salad Recipe made with finely chopped vegetables, fresh herbs, lemon and olive oil. Vegan and Gluten-Free, serve this alongside Chicken Shawarma or keep it vegan and serve with falafel, pita bread and tahini sauce and hummus.

Israeli Salad REcipe made with finely chopped vegetables, fresh herbs, lemon and olive oil. Vegan and Gluten Free! | www.feastingathome.com #israelisalad #vegan #vegansalad #veggies #lunch #middleeastern #healthysalad

The days come and go like muffled and veiled figures sent from a distant friendly party,

but they say nothing, and if we do not use the gifts they bring, they carry them as silently away.

~Ralph Waldo Emerson~

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?

A simple & delicious recipe for Israeli Salad, made with finely chopped vegetables, fresh herbs, lemon and olive oil. Vegan and Gluten Free! | www.feastingathome.com

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!)

It also really helps to have a good sharp knife with those tomatoes. So sharpen them up! Or if need be, splurge and buy yourself a good set of chefs knives. You will never regret it- especially if your goal is to eat more veggies.

This will make chopping a pleasure- and this is coming from someone who has struggled with chopping for most of her life. 😉

When prepping for big catering events, in the past I would struggle so much with the chopping part. I really resisted it, mentally. Finally, with the help of Ekhart Tolle, I learned that it was the resisting itself that created the struggle within my self. I was probably listening to him on a podcast while I was chopping!

In any case, once I just gave in to it, it got easier. I actually, enjoy chopping now, believe it or not!

How to Dice a Tomato! (Fast and Easy!!!)

The secret to finely dicing a tomato is to leave the stem end intact and place it on the cutting board. Thinly slice one way, then the other way – but don’t cut all the way down! Leave the bottom stem end intact- if that makes sense. Then turn the tomato on its side, and slice downward. But this technique makes dicing a tomato sooooooooo much easier!

There was a time in my like that I disliked chopping, but I’ve grown to love it.

After all the veggies are chopped place in a big bowl and add the oil, lemon and salt and pepper.

Remember the key to authentic Israeli Salad it keeping it simple and clean, letting the flavors of the ripe summer veggies come through!

Here is it topped with the Grilled Chicken Shawarma!

RELATED:

Here’s the Grilled Chicken Shawarma Recipe.

Here’s a Sheet-Pan Shawarma with a yummy vegan Tofu alternative you might like.

Or pair it with this vegan Zaatar Cauliflower with Green Tahini Sauce

Or my very favorite, make Falafels with Everyday Tahini Sauce and Homemade pita bread,and a side of Baba Ganoush!

For more VEGAN, MAKE-AHEAD SALADS, go here!

So many options friends!

Have a beautiful, light-filled week.

Sylvia

Israeli Salad Recipe

★★★★★ 4.8 from 18 reviews

Author: Sylvia Fountaine | Feasting at Home Blog
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

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Comments

Marlene says

September 17, 2020 at 11:53 am

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

- Sylvia Fountaine says
  
  September 18, 2020 at 6:34 am
  
  I would wait to add the dressing until maybe an hour before!
  
Justine says

September 06, 2020 at 6:22 pm

5 stars all the way. Perfect recipe.

★★★★★

- Sylvia Fountaine says
  
  September 07, 2020 at 4:57 pm
  
  Awesome, glad you enjoyed this! 🙌
  
Jeff says

July 22, 2020 at 10:22 pm

The name is cultural appropriation of a universal dish. This has nothing to do with israel

★★

- Sylvia Fountaine says
  
  July 23, 2020 at 2:22 pm
  
  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.
  
  - Cathy says
    
    September 17, 2020 at 11:27 am
    
    We ate Israeli salad for breakfast lunch & dinner when we were in Israel! Fell in love with that and Baba Ganoush!
    
Jenny says

July 08, 2020 at 1:30 pm

Such a beautiful colorful salad! What a great lunch or impressive side dish.

★★★★★

Leanne says

July 07, 2020 at 4:16 pm

So simple and fresh! We served it with your grilled chicken shawarma recipe and it was perfect for a hot summer night meal.

★★★★★

- Sylvia Fountaine says
  
  July 08, 2020 at 10:40 am
  
  Awesome! Thanks Leanne!
  
Sandi Fryer says

June 28, 2020 at 7:58 am

This is an amazing colourful, flavourful salad! So fresh, easy and healthy. We just love it as do all of our guests!

- Sylvia Fountaine says
  
  June 28, 2020 at 9:24 am
  
  Thanks Sandi!
  
jennifer gladden says

May 26, 2020 at 8:15 am

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!

★★★★★

- Sylvia Fountaine says
  
  May 26, 2020 at 8:25 am
  
  I think you could do either. Maybe ideally marinate for 1 hour?
  
Tiffany says

March 30, 2020 at 7:37 pm

I really loved this! I ate it with 1/2 cup cooked quinoa served over a 1/2 an avocado! Delicious!

★★★★★

Diane says

February 24, 2020 at 8:29 am

Super good!!! We added some zuchini black olives and it was delicious. Great healthy salad that I’ll use with many other meals. Thanks

★★★★★

Virginia says

February 10, 2020 at 8:53 am

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 🙂

★★★★★

- Sylvia Fountaine says
  
  February 10, 2020 at 11:42 am
  
  My dream dinner! Thanks so much and glad you enjoyed!
  
Wendy O. says

June 28, 2019 at 12:17 am

OMG! So good. So simple, yet healthy, flavorful and clean tasting! Thanks for the recipe!

★★★★★

Anonymous says

February 24, 2019 at 1:15 pm

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.

★★★★★

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