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!
-
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 1x
- 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
I make this all the time, but add a can of chick peas, and sometimes substitute the parsley with dill. Very refreshing.
Totally awesome, but takes all day to chop everything!!!
Yes, it is a lot of chopping. 🙂
I made this to go with grilled salmon and couscous last night … it’s so fresh and bright, worth all of the chopping!
Glad you enjoyed!
Such a simple recipe but SO good! This will be my new go to salad for cookouts- everyone raved! Sadly there were no leftovers 😔😊 Thanks so much Sylvia- your recipes always make me look like an expert in making healthy, simple, tasty dishes!
Thanks Allie!
Great recipe! It’s even better the next day! Thank you!
YAY Marji! Glad you liked this one!
This is one of the most refreshing tasty salads I have come across- I did a tour to Israel and this definitely fits in- so fresh and great with Israeli couscous for sure. Pour on the best olive oil you can- makes a big difference and the zest of the lemon
Thanks Jeannette!
Such a good salad! We eat this a lot. Sometimes I even add feta cheese in it. So good.
Perfect Jann!
This is really yummy with added chicken or shrimp. Also love it tossed with cooked pearled/Israeli couscous or orzo!
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!
We ate Israeli salad for breakfast lunch & dinner when we were in Israel! Fell in love with that and Baba Ganoush!
5 stars all the way. Perfect recipe.
Awesome, glad you enjoyed this! 🙌
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.
Absolutely gorgeous. Made it todaz and it was very delicious. It will be on my table very often ???
I 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?
If you don’t want it so watery I would scoop the seeds out of the tomatoes and cucumbers. They have high water content.
Thanks for the tip!
Excellent recipe! Used leftover as bruschetta on garlic toast.
Thanks for sharing! Does it keep long?
up to 3 days or so?