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    You are here: Home / Recipes / Main Dish Recipes

    Israeli Salad

    BY: Courtney PUBLISHED: Oct 9, 2018 48 Comments UPDATED ON: Sep 10, 2020

    This post may contain affiliate links. Please see my disclosure policy for more information.
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    JUMP TO RECIPE
    israeli salad pinterest image
    israeli salad pinterest image

    Israeli Salad is a Middle Eastern recipe with a blend of finely chopped vegetables, lemon olive oil dressing with freshly chopped parsley. It pairs beautifully many breakfast, lunch, and dinner recipes.

    israeli salad in a blue bowl with spoon on top

    Our Israeli Salad is a must make salad that is full of flavor! It’s a staple in our home and so easy to make. If you’re looking for a way to add some colorful raw veggies to your diet, this is it! This side dish salad is similar to Shirazi Salad (Persian Cucumber and Tomato Salad). With salad Shirazi we use mint and cut the vegetables a bit larger.

    fresh chopped vegetable salad in a blue bowl with spoon

    I grew up enjoying this salad and it’s still enjoyed in our family and throughout Israeli. It’s not only a staple in our home but there as well! It is served with most dishes like you would get salsa and chips, you get pita and Israeli Salad.

    WHAT’S IN ISRAELI SALAD?

    ingredients for israeli salad

    Israeli salad ingredients are simple and delicious, we let the fresh produce really shine in this raw Middle Eastern side dish.

    • Roma tomatoes
    • English cucumbers or Persian cucumbers
    • bell pepper
    • white or red onion
    • parsley
    • lemon juice
    • olive oil
    • sea salt to taste
    • fresh herbs

    The base is always cucumbers and tomatoes, but herbs may vary depending on the family recipe.

    HOW TO MAKE ISRAELI SALAD 

    • Start off by washing your veggies. (check out our recipe for Fruit and Veggie Spray)
    • Then start finely dicing the tomatoes, cucumber, peppers, onions, and parsley.
    • Once you’ve chopped all of the chopped vegetables add them to a large bowl (not a small bowl, this is a decent amount of salad and you want to be able to mix without spilling) with the chopped parsley.
    • Drizzle with the olive oil and lemon, then salt to taste, viola – that’s it!

    chopped vegetables and fresh herbs for Israeli salad in a large bowlmixed israeli salad in a large bowl

    We like to have a large batch of this in the fridge at all times and make it weekly. 

    HOW LONG DOES THIS SALAD LAST?

    It should last about 3-4 days depending n the amount of lemon used. We usually make this and eat it within 2-3 days. We wouldn’t go over 4 days as the lemon starts to break down the vegetables and they get a bit soggy and waterlogged. It’s much better enjoyed fresh and crisp.

    HOW TO SERVE ISRAELI SALAD:

    There’s really no wrong way to enjoy this salad. You can enjoy this with breakfast, lunch, or dinner. Yes, I said breakfast! My family loves this over omelets, fried eggs, with our Mediterranean rice, beef kofta (we now make this with impossible beef), or even turkey meatballs (this also works really well with impossible or any other plant-based vegan meat alternative) with Middle Eastern flavors. My family will even enjoy a pita spread with hummus and this salad inside. 

    chopped israeli salad in a blue ceramic bowl

    RECIPE TIPS:

    • Make this in advance or right before serving.
    • Double or even triple for entertaining.
    • When it sits in the refrigerator the peppers, cucumbers, and tomatoes, will release some water, this is normal. You can use a slotted spoon to remove the desired amount.
    • You can do a small dice or finely chopped this salad, you could even do a rough chop and make it more rustic.
    • This is naturally a vegan recipe, but you can make it vegetarian by adding in some feta cheese.
    • Want to add some vegan protein? Add in some chickpeas! Chickpeas are a staple in Middle Eastern recipes.

    chopped middle eastern israeli salad in a blue bowl

    israeli salad in a blue bowl with spoon

    Israeli Salad

    Author: Courtney
    Israeli Salad is a must make Middle Eastern Recipe that is full of flavor! This salad is also similar to Shirazi Salad (Persian Cucumber and Tomato Salad).
    5 from 49 votes

    (click stars to vote)

    Print Pin
    Prep Time: 10 minutes minutes
    Cook Time: 2 minutes minutes
    Total Time: 12 minutes minutes
    Servings: 6
    Calories: 74kcal
    Course: Appetizer
    Cuisine: Mediterranean
    Keyword: israeli salad
    Prevent your screen from going dark

    Ingredients

    • 3 Roma tomatoes
    • 1 cucumber Persian or English
    • 1 red pepper
    • 1/2 medium onion red or white
    • 1/2 cup parsley chopped
    • 1/8 cup lemon juice fresh
    • 3 tablespoons olive oil
    • salt to taste

    Instructions

    • Slice the tomatoes in half and discard the seeds.
    • Chop the tomatoes, cucumbers, peppers, onion, and parsley.
    • Place the chopped vegetables and parsley into a bowl.
    • Add in the lemon juice, olive oil, and salt.
    • Mix until combined and serve as desired.

    Video

    Nutrition

    Nutrition Facts
    Israeli Salad
    Amount per Serving
    Calories
    74
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Sodium
     
    4
    mg
    0
    %
    Potassium
     
    109
    mg
    3
    %
    Carbohydrates
     
    2
    g
    1
    %
    Sugar
     
    1
    g
    1
    %
    Vitamin A
     
    455
    IU
    9
    %
    Vitamin C
     
    10.9
    mg
    13
    %
    Calcium
     
    16
    mg
    2
    %
    Iron
     
    0.5
    mg
    3
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    full nutrition disclaimer

    The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

    Did you make this recipe?Tag us on social media using @knowyourproduce and or use #knowyourproduce!

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    POSTED IN: Appetizers Main Dish Recipes Salads Side Dish Recipes Vegan Recipes cucumbers garlic lemon olive oil onions parsley tomatoes

    About Courtney

    Fruit and Veggie lover. I love making produce fun and delicious, not to mention taking tons of pictures in the process! :-)

    Reader Interactions

    Comments

    1. tahnycooks

      June 05, 2014 at 11:56 am

      I am going to sure going to try this recipe with my sister, she will love it! As will I!

      Pinning!

      Reply
    2. Jenn

      June 25, 2014 at 10:11 am

      This looks so tasty and perfect for summer. Your photos are amazing as always!

      Reply
    3. Bree

      January 29, 2018 at 9:18 am

      VERY DELICIOUS!
      I remember eating this when I was a child also and thinking how could peppers be so good! Thanks for bringing me back with this Israeli salad recipe my entire family enjoyed.

      Reply
    4. Kimberly Grabinski

      May 03, 2019 at 5:55 pm

      This looks and sounds SO GOOD! I’m going to make this for our next family gathering.

      Reply
    5. Beth C

      May 13, 2019 at 11:49 am

      I had all the ingredients on hand and just made this dish. It tastes amazing! So fresh! Thank you!

      Reply
    6. Janet Paquette

      June 27, 2019 at 5:07 pm

      When we were in Israel , I ate this salad three times a day. When we got home, I’ve searched for a recipe to make it here. This is very close. Thank you so much for posting this recipe!

      Reply
      • Courtney

        July 01, 2019 at 4:30 pm

        Some may have slight variations between measurements 🙂 This recipe is from my family who came here from Israel, so happy to hear it’s close to what you were wanting and hope you enjoyed!

        Reply
    7. Ms. Linda

      July 09, 2019 at 12:01 pm

      I absolutely love this salad! I make one with the same ingredients minus the parsley and using a different dressing. To store in the fridge I use a quart mason jar and just gently roll the jar on my counter to remix for serving.

      Reply
      • Courtney

        July 10, 2019 at 7:48 pm

        Yay! Isn’t it the best? LOVE your storage tip! 🙂

        Reply
    8. Lori

      September 08, 2019 at 8:24 am

      I made this to go with a fish fry we were hosting and it was a hit. Simple and very tasty.

      Reply
      • Courtney

        September 09, 2019 at 9:27 am

        Isn’t it so simple? Glad everyone enjoyed 🙂

        Reply
    9. Donna

      December 11, 2019 at 10:53 am

      This salad was so fresh and flavorful love the simplicity of this dish . My new favorite to bring to potlucks

      Reply
      • Courtney

        December 17, 2019 at 4:33 pm

        Yay! So glad you enjoyed!!

        Reply
    10. Wendy

      January 01, 2020 at 11:00 am

      I don’t understand how it is Israeli. Tomatoes and bell peppers are native to the Americas and cucumbers to India. People all over the world eat tomato and cucumber salad with a bit of onion.. What makes it Israeli?

      Reply
      • Courtney

        January 01, 2020 at 11:17 am

        Israeli Salad is served with most meals in Israel, it’s also one of their most known dishes. If you have a meal in Israel, there’s a 9/10 chance this will be served with it. To Israel, this salad is like the salsa at a Mexican restaurant. 🙂

        Reply
    11. M Perry

      January 02, 2020 at 11:57 am

      This sounds a lot like tabouli v. Yum

      Reply
      • Courtney

        January 02, 2020 at 6:18 pm

        ooh yum, yes a bit similar! 🙂

        Reply
    12. Lee

      January 07, 2020 at 2:51 pm

      I made this for lunch and I make a lot of it…It was really great salad…..Will have the rest for sjpper.. It was really enjoyable.

      Reply
    13. Evelyn Hardison

      January 14, 2020 at 10:01 pm

      Tried this recipe and it was delicious, I did add a little celery to it. Thank you for your recipe.

      Reply
      • Courtney

        January 15, 2020 at 8:13 pm

        So glad you enjoyed!!! 😀

        Reply
    14. Orly

      January 17, 2020 at 12:36 am

      If you want to prepare the salad in advance don’t season it until just before serving. Same goes if you prepare a large amount to sit in the fridge, take as much as you like and season just your portion.
      I have a Tupperware with sort of a sieve at the bottom, this really helps it keep fresh in the long run as the salad doesn’t sit in its juice (again, unseasoned).

      Reply
      • Courtney

        January 17, 2020 at 7:53 pm

        Great tip! We usually eat it up within 2 days. I actually use the extra juice as a dressing for salads.

        Reply
    15. Lori

      January 21, 2020 at 6:02 pm

      Absolutely delicious! It’s like summer in January!

      Reply
      • Courtney

        January 21, 2020 at 8:18 pm

        Yay! So glad you enjoyed it!! 😀

        Reply
    16. Linda Roehrig

      January 26, 2020 at 3:12 pm

      LOVE, LOVE, LOVE this salad.! I’ve made two half recipes for the two of us in 4 days! Today I’ll be putting this salad with garlic hummus on Greek flatbread. YUM!!!! Thank you for this wonderful salad.

      Reply
      • Courtney

        January 27, 2020 at 11:26 pm

        You’re so welcome and thank you for commetning! Isn’t it so delicious?! That sounds soo good, yum!!

        Reply
    17. Vivian Ross

      February 03, 2020 at 12:39 pm

      Love this Israel salad i kicked it up a notch doing individual servings letting my veggies be room temperature and serving with hot bacon drippings salt pepper to taste and we even crumbled the bacon on our servings i know its a vegetarian dish then whats left i put the olive oil lemon jucie salt pepper and then refrigerate my family loved it just a food for thought

      Reply
    18. Sioux

      February 08, 2020 at 2:25 pm

      COURTNEY,
      THIS SALAD LOOKS AMAZING, FRESH, COLORFUL, APPETIZING AND I AM GOING TO MAKE IT VERY SOON, AS WE LOVE GOOD FRESH VEG’S. COULD WE USE A DRESSING, OR WOULD IT RUIN
      IT? SOMETIMES A LITTLE RED WINE VINEGAR AND OIL IS SO GOOD. WE ARE NOT LEMKN FANS ON SALADS BECAUSE OF THE HIGH ACID CONTENT.

      Reply
      • Courtney

        February 08, 2020 at 5:40 pm

        Thank you! Absolutely, you could try adding whatever your preferred dressing is. Oil and vinegar would work with the fresh herbs. 🙂

        Reply
    19. Narine

      March 03, 2020 at 9:38 pm

      This was excellent.

      Reply
      • Courtney

        March 05, 2020 at 1:31 pm

        So glad you liked it! 😀

        Reply
    20. Therese Costeniuc

      March 09, 2020 at 1:13 pm

      Love this! Cannot believe I never made this before but glad to have found your recipe on here. I substituted light Italian dressing for the olive oil but did try it both ways and it’s a winner no matter which way I tried it. Thank you!

      Reply
      • Courtney

        March 10, 2020 at 10:20 pm

        So glad you love it! Oooh yum, what a great way to enjoy it with the dressing!

        Reply
    21. Linda

      March 13, 2020 at 7:44 am

      I can’t wait to Tyler this recipe. I will let you know how it goes!

      Reply
      • Courtney

        March 13, 2020 at 7:53 am

        We hope you love it! 🙂

        Reply
    22. Rachelle James

      September 03, 2020 at 8:31 am

      I love this salad! The freshness and simplicity make it one of my go to favorites.. It’s always a hit!

      Reply
      • Courtney

        September 07, 2020 at 9:00 am

        So glad you enjoyed one of our favorite salads, so good!

        Reply
    23. Carol

      January 07, 2021 at 7:03 pm

      This salad is wonderful! I sometimes add the chickpeas,imitation crab meat and macoroni and have a main dish. J we love it.

      Reply
      • Courtney

        January 13, 2021 at 8:18 pm

        So glad you’re enjoying. It’s soo good!

        Reply
    24. Trish Dolan

      March 19, 2021 at 4:18 pm

      This sounds delicious. Will try it very soon.

      Reply
      • Courtney

        March 22, 2021 at 11:17 am

        We hope you love it!

        Reply
    25. S M Dobbins

      June 05, 2021 at 1:00 pm

      Made this for family potluck.. I made the following changes…
      Used the small multi-color peppers
      Green onions
      Garbanzo beans
      Added a splash of basaltic vinegar to the dressing
      And feta cheese on the side
      Giant hit with even picky eaters. Will become a “must bring”.

      Reply
    26. Sonya

      June 24, 2021 at 11:57 am

      There is mention of fresh herbs but not in the recipe itself. What might be used ?

      Reply
      • Courtney

        July 01, 2021 at 11:01 am

        The recipe calls for fresh parsley in the recipe box 🙂

        Reply
    27. Judith

      May 13, 2022 at 12:42 pm

      This salad is actually made all over the middle east and North Africa as well as Israel! We lived and worked in Libya for. 5 years and that’s where I first ate it. It is also good made with cilantro instead of parsley. My favourite!

      Reply
      • Courtney

        May 15, 2022 at 6:49 pm

        So glad you enjoy it too! Yes, cilantro is also good, and mint as well!! 😀 We use mint more for Shirazi salad though.

        Reply
    28. Kaylene B.

      June 21, 2023 at 10:10 am

      Hi,

      I am wondering, could you use Cilantro in place of the Parsley in this salad? I wonder if it would taste good. Thanks!

      Reply
      • Courtney

        June 26, 2023 at 5:30 am

        Absolutely! It will give it a different flavor, but still delicious. We even sometimes use a tiny bit of mint as well. 🙂

        Reply

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