This Israeli salad is a refreshing blend of chopped cucumbers, tomatoes, onions and peppers, all tossed in a lemon dressing. A colorful side dish that’s full of flavor and pairs well with chicken and fish!
I love a good chopped salad to round out a meal, some of my favorites include burrata salad, blackberry salad, chicken chopped salad and chopped Greek salad. This vegan Israeli salad is so easy to make and is a unique addition to any meal. Try serving it alongside homemade falafel, chicken shawarma or shish kabobs with hummus and pita for a memorable dinner!
You can never go wrong with a fresh and colorful salad, especially during the warmer months. This gluten-free Israeli salad is so simple to prepare, and is always a welcome addition at any potluck or party.
Table of Contents
Israeli Salad Ingredients
To make this recipe, you will need cucumber, tomato, red onion, bell pepper, parsley, mint, extra virgin olive oil, lemon juice, salt and black pepper.
How Do You Make Israeli Salad?
The first step is to finely chop your veggies. In this case I’ve used cucumber, tomatoes, red onion, yellow bell peppers, orange bell peppers and parsley. A simple dressing of lemon juice, olive oil, salt and pepper goes over the top. Toss everything together and you’re ready to eat.
Tips For Israeli Salad
- I typically use Persian cucumbers or English cucumbers for this salad. You can use traditional waxed cucumbers, but you’ll want to peel them first and scoop out the seeds.
- You can use any color of bell pepper that you have on hand.
- Be sure to use freshly squeezed lemon juice, not the kind that comes in a bottle.
- Fresh herbs are best here – I don’t recommend using the dried version.
- This salad can be made up to 2 days before you plan to serve it. Keep in mind that tomatoes can become mealy when stored in the fridge, so I do think the texture is best on this salad when served right away.
- Be sure to chop your vegetables into similar sized small pieces for the best end result.
- You can use other herbs in this salad such as dill or basil.
Quick Tip
Roma tomatoes are the best choice for Israeli salad as they are firm and don’t contain as many seeds as other varieties.
Recipe FAQs
Israeli salad is a chopped salad that consists of cucumbers, tomatoes, onion and sometimes peppers. This salad is typically served with a lemon and olive oil dressing and contains herbs such as parsley and mint. It’s served as a side dish all over Israel and can also be served stuffed into pita bread as a sandwich. This salad is fresh, colorful and so very easy to make!
This salad is sometimes also referred to as Arab salad, chopped salad or vegetable salad.
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Israeli Salad Variations
While this recipe is on the traditional side, you can add other non-traditional ingredients to your salad to make it your own!
- Protein: Add diced grilled chicken breast or grilled flank steak to make it a meal.
- Cheese: Add crumbled feta cheese or goat cheese for a fun twist.
- Olives: This salad would be great with sliced green or kalamata olives.
- Spice: Add 1/2 of a minced jalapeno pepper for a spicy version of this salad. Or you can add crushed red pepper flakes to the dressing!
- Grains: Add some cooked grains such as quinoa, bulgur wheat, brown rice or farro.
- Beans: Chickpeas or white beans are a great addition to this salad.
This salad is so versatile, you can serve it as-is, in a sandwich, over greens, or even as a topping for grilled salmon. However you decide to serve it, it’s sure to be a hit!
More Great Salad Recipes You’ll Love
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Israeli Salad
Ingredients
- 1 1/2 cups cucumber finely diced
- 1 cup Roma tomato seeded and finely diced
- 1/4 cup red onion minced
- 1 cup bell peppers finely diced, you can use red, orange, yellow or a combination of colors
- 1/4 cup parsley leaves minced
- 1 tablespoon mint leaves minced, optional
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- salt and pepper to taste
Instructions
- Place the cucumber, tomato, onion, bell peppers, parsley and mint (if using) in a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
- Pour the dressing over the vegetables and toss to coat evenly.
- Serve immediately, or cover and refrigerate for up to 2 days. I recommend serving this salad right away.
Notes
- I typically use Persian or English cucumbers for this salad. You can use traditional waxed cucumbers, but you’ll want to peel them first and scoop out the seeds.
- Roma tomatoes are the best choice for Israeli salad as they are firm and don’t contain as many seeds as other varieties.
- You can use any color of bell pepper that you have on hand..
- This salad can be made up to 2 days before you plan to serve it. Keep in mind that tomatoes can become mealy when stored in the fridge, so I do think the texture is best on this salad when served right away.
It was very nice and refreshing!