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

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


  • 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


  • 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.


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