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.
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.
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?
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
- 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!
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.
- 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.
- 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
- 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.