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Israeli Salad

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


  • 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


  • 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.



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