Israeli Salad

Here’s a simple and delicious Israeli Salad with veggies, parsley, and a quick lemon-olive oil dressing.

We love topping these Chicken Gyros or Chicken Shawarma Wraps with this easy-to-make, light, and refreshing salad.

Israeli Salad

Experience the fresh and vibrant taste of an authentic Israeli Salad, a dish I became obsessed with during my trip to Israel. This simple yet flavorful salad combines chopped tomatoes, crisp onions, cucumbers, and fresh herbs.

It’s a perfect addition to any meal, we love adding it to these Beef Gyros. After participating in local cooking classes in Israel, I’ve perfected this recipe, bringing a taste of Israeli culinary tradition right to your plate.

Ingredients

• Cucumbers & Tomatoes: Form the base of the salad, offering crunch and juiciness.
• Parsley & Red Onion: Add freshness and a hint of sharpness.
• Lemon Juice & Olive Oil: Create a tangy and smooth dressing.
• Paprika, Salt, & Pepper: Season the salad, adding spice and enhancing flavors.

How To Make Israeli Salad

• Chop cucumbers, tomatoes, parsley, and red onions.
• Mix lemon juice, olive oil, paprika, salt, and pepper for dressing.
• Toss vegetables with dressing.

Variation Ideas

• Add a diced sweet or green bell pepper.
• Toss in some other fresh herbs, like cilantro or fresh mint.
• Add in some roasted chickpeas (we love the chickpeas on this Buddha bowl!).
• Sprinkle in some sumac (a dried red Middle Eastern spice with a nice tartness).
• Spoon some of the Israeli Salad on top of hummus.
• Serve with toasted pita chips.

More Easy Salad Recipes

• Cucumber Salad
• Roasted Veggie Salad
• Kale Salad
• Thai Quinoa Salad
• Brussels Sprouts Salad

SaveSaved Pin Print

5 from 2 votes

Israeli Salad

By Chelsea Lords

This simple Israeli Salad has veggies, parsley, and a quick lemon-olive oil dressing.

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 as a side

Equipment

• Medium bowl

Ingredients

1x2x3x

USMetric

• ▢ 1-1/2 cups Persian cucumbers 2 cucumbers
• ▢ 1 cup cherry tomatoes
• ▢ 1/4 cup flat-leaf parsley
• ▢ 3 tablespoons diced red onion
• ▢ 1 lemon
• ▢ 1 tablespoon olive oil
• ▢ 1/4 teaspoon paprika
• ▢ Salt and pepper

Instructions 

• In a medium bowl, combine the cucumbers, tomatoes, parsley, and red onion.
• In a small bowl, stir together 1-1/2 tablespoons lemon juice, oil, paprika, and salt and pepper to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Whisk with a fork. Drizzle dressing over vegetables and stir to coat.

Video

Recipe Notes

Storage: It's best to enjoy this salad fresh, as the tomatoes don't last long. If you have leftovers, store them in the fridge for up to 1-2 days, but they may lose some of their crunch.

Nutrition

Calories: 66kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 357mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1628IU | Vitamin C: 39mg | Calcium: 44mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!