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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. I could eat this every single day!
Made with simple fresh ingredients, Israeli salad tastes of fresh summer produce – healthy, vibrant, light! To me, this is like summer in a bowl.
And it pairs well with sooooo many things! A great thing to just have on hand. Spoon it into a toasty pita with a little hummus, and lunch is ready.
Or serve it as a side salad to your favorite Middle Eastern-inspired main. I am excited for you to try this- because I KNOW you are going to love it!
How to Make Israeli Salad! | 30-Second Video
What to serve with Israeli Salad?
Ingredients in Israeli Salad:
- tomatoes: use vine-ripened summer tomatoes for the BEST flavor.
- cucumber: English, Turkish or Persian- or any thin-skinned cucumbers work best here!
- red onion
- red and yellow bell pepper
- fresh herbs (Italian parsley, mint or cilantro, or a mix of all three)
- zest of one lemon (organic if possible)
- Lemon juice
- olive oil
- Salt and pepper
How to make the BEST Israeli Salad (a few tips!)
There are two things that you can do to elevate this salad and really 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 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 a 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!)
The easiest way to Dice a Tomato
- 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 (don’t cut all the way through), then crosscut the other way – and don’t cut all the way down!
- Leave the bottom stem end intact.
- Then turn the tomato on its side, and slice downward. Perfect tiny diced tomato!
- This technique makes dicing a tomato sooooooooo much easier!
More Salad Recipes you may enjoy:
- Lebanese Slaw
- Classic Greek Salad
- Lemony Lebanese Tabouli (Tabbouleh)
- Heirloom Tomato Salad with Toasted Walnuts & Smoked Blue Cheese
- Tomato Watermelon Salad
- Antipasto Salad
- Rainbow Chopped Salad with Herbed Yogurt Dressing
- 40 Vegan Salads
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!
- 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 1/2 a lemon, add more to taste)
- 4 Tablespoons olive oil
- Salt and pepper, to taste
- Serving Size: 1 cup
- Calories: 83
- Sugar: 4 g
- Sodium: 11.4 mg
- Fat: 5.8 g
- Saturated Fat: 0.9 g
- Carbohydrates: 7.1 g
- Fiber: 1.6 g
- Protein: 1.4 g
- Cholesterol: 7.8 mg
Keywords: IsraeIi salad, Israeli salad recipe, israeli salad, israeli cous cous salad, best israeli salad recipe