I first discovered this recipe at an Israeli restaurant in Los Angeles. As a chef, I am most often impressed with simple foods that are elevated through the quality of their ingredients. This salad was no exception.
The salad itself bursts with all the good flavors of summer – fresh veggies and herbs, tossed in a simple lemon olive oil 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. A great thing to just have on hand -it keeps in the fridge for several days! I love the salad piled over our hummus.
I am so excited for you to try this- because I KNOW you will love it!
A note on its origin. I know the title of this salad is highly controversial (calling it “Iraeli” vs. “Palestinian”). It is not my intent to offend or be hurtful. It most likely originated with the Palestinians or perhaps other Middle Eastern cultures. My Egyptian father made a version of it too. All of these warm climates had access to the same lovely produce. I have kept this title, not to be insensitive but so people can find it. This is how people search for the recipe (in google) and how it was presented on the menu where I first tried it.
Watch How to Make 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 – or use white or yellow onions in a pinch.
- Bell pepper- use red bell pepper and yellow bell pepper
- Fresh herbs (Italian parsley, mint, dill or cilantro, or a mix!)
- Fresh Lemon- use the lemon zest and the fresh juice!
- Extra Virgin olive oil- to add richness
- Salt and pepper
How to make Israeli Salad
Step 1: Finely Chop all your veggies.
Chef’s Tips
There are a few things that you can do to elevate this salad and really make it come alive!
- Use fresh ripe summer ingredients. Ripe Summer tomatoes truly make all the difference!
- 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 salad 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!
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Use a good sharp knife. So sharpen them up! Or, if need be, splurge and buy yourself a good set of chef knives. You will never regret it- especially if your goal is to eat more veggies.
- Taste and balance the salt and lemon. If’ it tastes bland, it likely needs more salt.
Serving Suggestions
- Serve Israeli Salad over a generous smear of hummus! A delicious vegetarian lunch.
- Top Israeli Salad with Grilled Chicken Shawarma- cool, fresh and crunchy paired with grilled spiced chicken… one of my favorite combos!
- Pile into a warm pita bread with hummus, baba ganoush or tahini yogurt! A delicious sandwich!
If you love this, you’ll also like…
- Lebanese Slaw
- Greek Salad
- Tabouli (Tabbouleh)
- Heirloom Tomato Salad with Toasted Walnuts & Smoked Blue Cheese
- Antipasto Salad
- Rainbow Chopped Salad with Herbed Yogurt Dressing
- 40 Vegan Salads
Israeli Salad Recipe
- Prep Time: 30 mins
- Total Time: 30 minutes
- Yield: 4-6
- Category: salad, vegan, gluten free,
- Method: Chopped
- Cuisine: Middle Eastern
- Diet: Vegan
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 1/2 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 bread and hummus.
Israeli Salad will keep 3-4 days in the fridge, but best on day 1-2.
Nutrition
- 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
Made w the grilled shawarma yum yum yummmmmm
This 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.
if 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!
You know, I always do it to taste, so can’t give you a very definitive answer. Im so sorry!!!
This is the perfect accopaniment to chicken shwarma! Light, fresh and summery!
This 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!
So glad you enjoyed it!
Delicious I also added corn and sweet relish came out amazing.
So delicious!
Thanks for sharing Patricia!
I 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!
Made this yesterday along with the Grilled Chicken Shawarma. DELICIOUS. Thank you for sharing on Pinterest.
Yay! Happy you liked!!
i 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!!!
This sounds delicious 🙂 it’s like a chopped up version of fattoush salad. Yummy!
This was delicious! Will defintely make again.
Glad you enjoyed!
This looks so pretty! You’re right, it is summer in a bowl. 🙂
Such a lovely salad – and I have all ingredients right now in my freezer 🙂
Oh my, can’t decide now. This looks amazing too!
I tried this with Cilantro Lime sea salt amazing.
I’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.
I 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.
Thanks Katie!!
Yay Janine! So glad he liked it!! Such a healthy flavorful salad!
I 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!!
This looks so incredible, think I’ll add a little Israeli couscous and called it a meal!
This salad is so bright and pretty!! Love the recipe!
So beautiful! Pinned! 🙂
Thanks Averie!
This looks and sounds delicious, this is what I call a summer salad, love the color!
Oh man, this salad is beautiful! I have been craving summer salads like this for weeks now. SO trying this!
Trish
Just pinned this. I havent had Israeli salad in years and I am looking forward to making this.
Let us know how you like it!