This fresh Israeli Salad is a wonderful Middle Eastern side dish. It is made with finely chopped cucumber, tomato, red onion and peppers.
It is naturally vegan, gluten-free, with a total prep time of 10 minutes.
What is Israeli Salad?
Israeli Salad aka Jerusalem Salad or Arab Salad is a refreshing dish that originated in Israel but is widely enjoyed throughout the Middle East.
It consists of a simple combination of fresh chopped vegetables: cucumbers, tomatoes, and bell peppers, along with red onions and parsley. The salad is typically dressed with olive oil, lemon juice, salt, and pepper.
You might recognise these ingredients in Salad Shirazi (a Persian Salad), Indian Kachumber Salad or Pico de Gallo. - Mango Pico de Gallo
While the salad is commonly referred to as Israeli salad, it is also known as Jerusalem salad.
Other names are salat katzutz (chopped salad), salat aravi (Arab salad) or salat yerakot (vegetable salad)
It is often served as a side dish or a topping for various Middle Eastern dishes such as falafel or shawarma. It is a popular choice during hot summer days.
Ingredients for Israeli Salad
Tomatoes - use ripe but firm tomatoes that are deseeded. Mushy tomatoes will not work well as they release too much moisture.
Cucumber - use persian cucumbers or english cucumbers as these have little seeds and delicate skin that doesn't require peeling.
Red onion - red onion works better than white, particularly in salad recipes
Bell pepper - I have used a mix of yellow and red pepper but you can use either. Alternatively, use a red or green chilli which adds heat
Lemon juice - use fresh or bottled. Lime juice is a good alternative.
Fresh herbs - fresh mint, fresh parsley and fresh cilantro (coriander)
Extra virgin olive oil
Salt and black pepper to taste
Method
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper
Finely chop cucumber, tomato, peppers and red onion then finely chop the herbs.
Pour over the dressing and toss to coat the vegetables well. Taste and add extra salt and pepper as required.
Serving Suggestion
This salad goes great in a falafel pita wrap or falafel sandwich with plenty of yogurt sauce or Indian mint sauce.
Top it on vegan lentil pancakes such as moong dal pudla for extra flavour and crunch.
I recently paired this salad with stuffed peppers and the flavours did not disappoint!
Why not try it for breakfast along with shakshuka and breakfast diced potatoes.
Storage
Israeli Salad is best eaten on the day it is made.
However, leftovers can be stored in an airtight container and kept in the fridge for an extra day.
I do not recommend freezing this salad.
Other Salad Recipes
Chickpea Salad with Avocado Dressing
Mango Avocado Black Bean Salad
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Israeli Salad
Equipment
- 1 Chopping board
- 1 Sharp knife
Ingredients
- 2 tomatoes deseeded and finely diced
- ½ cucumber finely diced
- 1 red onion finely chopped
- ½ bell pepper I used a mix of ¼ red and ¼ yellow pepper
- ¼ cup parsley, cilantro and mint leaves chopped
- ½ tablespoon lemon juice
- 1 tablespoon olive oil
- salt and black pepper to taste
Instructions
- In a small bowl, whisk together the ½ tablespoon lemon juice, 1 tablespoon olive oil and salt and black pepper to taste
- Finely chop 2 tomatoes, ½ cucumber, 1 red onion, ½ bell pepper and ¼ cup parsley, cilantro and mint leaves
- Pour over the dressing and toss to coat the vegetables well. Taste and add extra salt and pepper as required.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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