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A bowl of Israeli salad with a serving spoon in it.
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Israeli Salad

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 pairs well with chicken and fish!
Course Salad
Cuisine Middle Eastern
Prep Time 15 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 4
Calories 147kcal
Author Sara Welch

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

  1. 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.
  2. Roma tomatoes are the best choice for Israeli salad as they are firm and don’t contain as many seeds as other varieties.
  3. You can use any color of bell pepper that you have on hand..
  4. 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.

Nutrition

Calories: 147kcal | Carbohydrates: 5g | Protein: 1g | Fat: 13g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 218mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1700IU | Vitamin C: 60.3mg | Calcium: 18mg | Iron: 0.6mg