Israeli Salad Recipe

Israeli salad

This popular salad is very easy to make. Here is a basic recipe for Israeli salad, with suggested optional ingredients. This salad lends itself nicely to improvisation and experimentation!

Serves 2-4 as a side salad (depending on how much you like salad!)

Basic ingredients:

  • 3 medium cucumbers (if you can’t get Israeli cucumbers, get pickling or English* cucumbers)
  • 2 large tomatoes
  • 1 green or red pepper

*If using English cucumbers, one cucumber is enough.

Dressing:

  • Olive oil
  • Fresh lemon juice (I always use the juice from at least one lemon)
  • Salt to taste
  • Pepper to taste - optional
  • Za’atar - optional
Directions:
  1. Vegetables should be room temperature. Finely chop all the vegetables (I use my onion chopper!). Peeling the cucumbers is optional.
  2. Combine them in a large bowl, adding any optional ingredients.
  3. Right before serving, toss with olive oil, and then add lemon juice and spices.
  4. Serve immediately. B’teyavon!
Optional ingredients – try adding them individually, or in any combination!
  • 2 tbsp chopped fresh parsley (flat-leaf)
  • 2 tbsp chopped fresh mint
  • ½ carrot, peeled and finely diced
  • ¼ red onion, finely diced, or 2 green onions, finely diced
  • 2 romaine lettuce leaves, chopped

After dressing the salad, consider topping it with a handful of toasted pita chips, ¼ c toasted pine nuts, and/or ¼ c crumbled feta or goat cheese.


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