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Israeli Salad |

Israeli Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 31 reviews


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!


Units Scale
  1. 2 extra large tomatoes, finely diced
  2. 1 English cucumber, finely diced
  3. 1 cup red onion, finely chopped (1/2 of a medium red onion)
  4. 1 red bell pepper, finely diced
  5. 1 yellow bell pepper, finely diced
  6. 1 cup fresh herbs (Italian parsley, mint or cilantro, or a mix of all three)
  7. zest of one lemon
  8. Lemon juice (start with 1/2 a lemon, add more to taste)
  9. 4 Tablespoons olive oil
  10. Salt and pepper, to taste


  1. 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!
  2. Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
  3. Taste and adjust lemon and salt to your liking.


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.


  • 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