Salads > International Salads > Mediterranean Salads > Israeli Salad Recipe

Classic Israeli Salad

Enjoy the refreshing simplicity of this classic Israeli Salad, a vibrant mix of finely diced vegetables tossed in a light lemon and olive oil dressing. Perfect as a side dish or a light lunch.

Prep Time
15 minutes
Cook Time
0 minutes
Servings
4
Ingredients
  • 2 medium, ripe Tomatoes
  • 1 large Cucumbers
  • 1/2 medium Red Onion
  • 1/2 medium Green Bell Pepper
  • 1/4 cup, chopped Fresh Parsley
  • 2 tablespoons, chopped Fresh Mint
  • 2 tablespoons, fresh Lemon Juice
  • 2 tablespoons, extra virgin Olive Oil
  • 1/4 teaspoon Salt
  • 1/4 teaspoon, freshly ground Black Pepper

Prepare the Vegetables

Thoroughly wash all vegetables. Finely dice the tomatoes, cucumbers, red onion, and green bell pepper. The key to a good Israeli salad is having all the vegetables cut into very small, uniform pieces.

Chop the Herbs

Finely chop the fresh parsley and mint. These herbs add a burst of freshness to the salad.

Combine Ingredients

In a medium-sized bowl, combine the diced tomatoes, cucumbers, red onion, green bell pepper, parsley, and mint.

Make the Dressing

In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well combined.

Dress the Salad

Pour the dressing over the vegetables and herbs. Gently toss to ensure all ingredients are evenly coated.

Serve

Serve immediately or chill for later. Israeli salad is best enjoyed fresh. It can be served as a side dish, appetizer, or light meal.

Nutrition Facts Estimated per 100g of product

Calories: 50kcal
Protein: 1g
Fat: 4g
Carbohydrates: 3g
Fiber: 1g

Other Considerations for Nutrition

This salad is naturally low in calories and fat. It provides a good source of vitamins from the fresh vegetables. For a lower sodium option, reduce or omit the added salt.

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FAQ

  • Can I add other vegetables to this salad?

    Yes, you can add other vegetables such as radishes, carrots, or celery. Just make sure to dice them finely to match the other vegetables.
  • Can I make this salad ahead of time?

    It's best to serve Israeli salad fresh, but you can prepare the vegetables and dressing separately ahead of time. Combine them just before serving to prevent the salad from becoming soggy.
  • What is the best way to store leftovers?

    Store leftover Israeli salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the vegetables may release moisture over time.