As a chef, I am most often impressed by simple foods that are elevated by the quality of their ingredients. This salad is the perfect example. I first fell in love with this combination of crisp vegetables, fresh herbs, and bright lemony dressing while dining at an Israeli restaurant in Los Angeles.
Variations of this chopped salad have been enjoyed throughout the Middle East and Mediterranean for generations, with each region and family adding its own touch. My Egyptian father often made his own version. What I love most is how something so simple can be so incredibly satisfying.
Made with fresh summer produce and a simple olive oil dressing, this salad is vibrant, refreshing, and full of flavor. It's the kind of everyday recipe I could eat again and again - piled over hummus, tucked into pita, or served alongside almost anything. To me, it tastes like summer in a bowl.
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.
- Remember, the key to this recipe is keeping it simple and clean, letting the flavors of the ripe summer veggies come through!
Serving Suggestions
- Serve Israeli Salad over a generous smear of hummus! A delicious vegetarian lunch. Add a little extra protein with our crispy roasted chickpeas!
- 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!
- Serve on a mezze platter with our skordalia!
- Serve with a side of Egyptian Okra!
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
- Iceberg Lettuce Wedge Salad
- Grilled Chicken Shawarma Salad
- Cauliflower Salad with Yogurt Dressing
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Watch How to Make Israeli Salad
Israeli Salad Recipe
- Prep Time: 30 mins
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: Gluten Free, salad, vegan
- 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
Love this salad
Glad you enjoyed Denise!
This salad is delicious and very popular at potlucks and barbeques. Thanks for sharing it!!
I have one question – I get a lot of liquid that falls to the bottom of the salad bowl as it sits for a bit. Is there a way to make it less?
One thought you could try- After dicing the cucumbers and tomatoes, sprinkle with salt and let them drain in a colander for 30 minutes then toss in with the remaining ingredients.
Love this Israeli salad recipe. Simple, easy and delicious.
Glad you enjoyed Kar!
I made this tonight, loved the fresh simple flavors that paired so well with your Chicken Shawarma recipe. Both excellent recipes that I will definitely repeat.
Glad to hear this Barbara!
Great salad.
Glad you enjoyed Trish! Appreciate your review.
This is so delicious over some Shwarma or Peruvian chicken 😋 Worth the chopping!
Great to hear Janet!
Okay, so I used this recipe as a base from which I could make changes according to my sensitivities—I cannot eat cucumber, bring one!
Substitutions: zucchini instead of cucumber
Additions: 2 cups of cooked short-grained brown rice; 1 teaspoon Weber’s Garlic & herb seasoning & 1/2 teaspoon coarse black pepper to the dressing
Omissions: sweet peppers, lemon zest, and salt.
Used 1 cup mint, 1 cup Italian parsley
So great Sandra, I’m glad you made this work! Appreciate the details, super helpful.
This salad was delicious and fresh. I made it with cilantro as my herb of choice. I added a half cup of quinoa cooked in veggie broth and a can of chickpeas so I could use it as a main. Great as a salad/side, but also delicious in a wrap for an easy lunch with the leftovers!
Love that you adapted Rachel! Thanks for the review.
Such a tasty and visually appealing salad! I added grilled corn on the cobb. This was an excellent accompaniment to your Grilled Chicken Shawarma and Cauliflower Shawarma.
So glad you tried this one!
This is a great salad and I always get asked for the recipe. It’s good too that it can be made 2 days ahead! Love it!
Great to hear Sandi!
colorful and refreshing, herbs shine, made this to go with the (Tandori Glory Bowl plus added baked tofu to that) only thing did differently was leave the oil out, and used roasted onion, rather then raw.
Sounds perfect Frances! Love it.
Love the mint especially but the herb and vegetable ratio were perfect. This was very refreshing. Served with falafel this time. I’ve made it several times.
Yum! sounds fabulous Kat!
Is a CUP of herbs and spices correct? This seems like too much?
Hi Tess, we like to load this up with fresh herbs. Yes it is correct!
I love this salad, and I love that the recipe makes so much! Food is my love language, and I am always able to share this when I make it!
I love that you share this!
Scrumptious! Thank you!
Great to hear!
Refreshing
Great!
Oh wow! So healthy and delicate texture and flavors. What a great recipe to use up veggies from the garden. Unfortunately my parsley is all stripped off and I didn’t like mint, so this time used some dill instead (not a cup though – just to taste). I think the dill sets off the flavors with more zing. I serve this with your chicken shwarma and garlic sauce. Fantastic summer meal! Thank you!!
Love the dill Robin!
PHow long will this stay fresh in the fridg. I’m only making this for 1 person – me. I like to pre prepare my lunches so this would be helpful. Thank you
I would say 3-4 days. 🙂
I absolutely loved this salad!! Loved the fresh herbs and lemon! I took 2 bites and knew I would be making this regularly. Thank you!
Glad you enjoyed- I love this one too!
I always make this salad, but add a can of chick peas. Sometimes I use parsley or dill.
Love it!