Israeli Salad

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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.

 

Overhead view of Israeli Salad in a serving bowl.

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.

Process shots: Combine vegetables; make the dressing; pour dressing over salad; toss to combine.

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.

View of the finished 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 TIP

From 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

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Israeli Salad

5 from 1 vote
This simple Israeli Salad has veggies, parsley, and a quick lemon-olive oil dressing.
Print Recipe

Israeli Salad

5 from 1 vote
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

Ingredients

  • 1 and 1/2 cups (211g) Persian cucumbers (~2 cucumbers)
  • 1 cup (157g) cherry tomatoes
  • 1/4 cup (15g) Italian flat-leaf parsley
  • 3 tablespoons (27g) diced red onion
  • 1 and 1/2 tablespoons (23mL) freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon paprika
  • Fine sea salt and freshly cracked pepper

Instructions

  • SALAD: 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.

Nutrition Facts

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

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2 Comments

  1. 5 stars
    My granddaughter made this several nights ago and she added an avocado and it was delicious. Great salad and will use the recipe a lot. Vicki

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