Home > Salads > Israeli Salad Israeli Salad October 29, 2020 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Here’s a simple 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 It doesn’t get much more east (or tasty) than this simple veggie salad. Israeli Salad is a chopped salad of tomato, onion, cucumber, and fresh herbs. It’s a fairly standard accompaniment to most Israeli meals and pairs nicely with just about any meal. It’s fresh, light and flavorful! My talented friend, Kristen from Slender Kitchen, recently released a gorgeous cookbook “Stress-Free Family Meal Planning — a book with easy, healthy recipes for busy homes.” Flipping through the book there are so many recipes I can’t wait to re-create, but I could not get this Israeli Salad recipe out of my mind– so I got the ingredients for it the very next day. I was also inspired by her book to create a slow-cooked Mediterranean beef gyros and naturally, I topped it with copious amounts of this salad. If you’re a meal planner, you need this book in your arsenal. This book helps you put affordable and flavorful meals on the table in a flash. It has a simple and comprehensive guide of a month’s worth of meal plans and grocery lists with quick and healthy meals that use real, whole foods. And Israeli Salad is a great example of the recipes you’ll find in the book. It’s easy to make, uses real ingredients, and packs a flavor punch. She also includes some variation ideas to switch up flavors and textures in this salad. Israeli Salad Tips If you don’t like the bite of raw red onions, soak the slices in some cold water with a pinch of salt. Drain thoroughly and then add to the salad for toned-down onions. We love cherry tomatoes best, but really, any juicy tomatoes work fine. For a fun color variation, try medley cherry tomatoes with red, orange and yellow tomatoes. Regular cucumbers don’t work as nicely. They don’t have enough flavor and are too watery. Stick to an English cucumber or Persian cucumbers (Persian cucumbers are sometimes labeled as mini/salad cucumbers). Make sure to get flat-leaf Italian parsley, as opposed to curly for this recipe. Flat-leaf parsley has a more robust flavor and curly parsley is used more commonly as a garnish. Cut veggies in even sizes for uniformity throughout this Israeli Salad. 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. QUICK TIPFrom Kristen, “There are so many ways to switch up the flavors in this Israeli Salad. Stir in some Greek yogurt for a creamy version. Add chickpeas to make it heartier. Add a chopped jalapeño for some spice. Throw in some olives, capers, or pepperoncini for some zing. Try topping the whole salad with crumbled feta cheese.” More easy salad recipes Cucumber Salad with a balsamic vinaigrette Roasted Veggie Salad (Panzanella) Kale Salad Costco copycat salad with a poppyseed dressing Thai Quinoa Salad with an easy peanut dressing Brussels Sprouts Salad with an apple cider vinaigrette FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Israeli Salad 5 from 2 votes - Review this recipe This simple Israeli Salad has veggies, parsley, and a quick lemon-olive oil dressing. SAVE TO RECIPE BOX Print Recipe Israeli Salad 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This simple Israeli Salad has veggies, parsley, and a quick lemon-olive oil dressing. Course Salad, Side Dish, Vegetarian Cuisine Healthy, Mediterranean, Vegan, Vegetarian Keyword Israeli Salad Prep Time 20 minutes Total Time 20 minutes Servings 4 as a side Calories 66kcal Ingredients1 and 1/2 cups (211g) Persian cucumbers (~2 cucumbers)1 cup (157g) cherry tomatoes1/4 cup (15g) Italian flat-leaf parsley3 tablespoons (27g) diced red onion1 and 1/2 tablespoons (23mL) freshly squeezed lemon juice1 tablespoon olive oil1/4 teaspoon paprikaFine sea salt and freshly cracked pepper InstructionsSALAD: In a medium-sized bowl, combine the cucumbers, tomatoes, parsley, and red onion.DRESSING: In a small bowl, stir together the 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 Nutrition FactsCalories: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.