Israeli Salad

4.15 from 7 votes
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The flavors of Israeli salad are fresh, light, and bright, with a crisp texture and a balance of juicy tomatoes, crunchy cucumbers, and pungent onions, all seasoned with the bright tang of lemon juice and the richness of olive oil.

I was inspired to recreate this recipe after touring Israel with Visit Israel and the Israel Ministry of Tourism. All opinions are my own.

mixed salad of chopped bell pepper, cucumber, cherry tomatoes, red onion, and parsley in a white bowl
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We add lots of tips in our recipe – so you can make this dish, understand why it works and what each ingredient means to the flavor of a recipe. I also answer questions my friends and family have asked about my recipes, to help home cooks of any skill level better understand the processes we use and why!

Jerusalem Salad

Israeli salad is a chopped vegetable salad that is popular in Middle Eastern cuisine, especially in Israel. It typically consists of chopped tomatoes, cucumbers, onions, parsley, and sometimes other ingredients such as bell peppers, radishes, and lemon juice. The salad is seasoned with olive oil and salt, giving it a fresh and light flavor.

Israeli salad is delicious because of its refreshing taste, crisp texture, and simple yet flavorful ingredients – it also works into a variety of diets like keto, slow-carb, Mediterranean diet, vegan and vegetarian diets.

Israeli salad is also known as Arab salad, Palestinian salad, and Jerusalem salad – it is often referred to as Jerusalem salad because the dish is popular in Jerusalem, the capital of Israel, and is considered a staple of the city’s cuisine. The name “Jerusalem salad” reflects the cultural and culinary heritage of the city, and acknowledges the salad’s popularity and prevalence there. Additionally, the term “Jerusalem salad” may also serve as a nod to the salad’s roots in the Middle Eastern cuisine, which has a long history in the region and is closely associated with the city of Jerusalem.

When in Jerusalem, don’t skip trying Israeli salad in Sabich – one of Israeli’s most love street foods (and one of my favorite sandwiches, ever!)

chopped bell pepper, cucumber, cherry tomatoes, red onion, and parsley in a white bowl

How to Make Israeli Salad

To make this dish, you’ll need:

  • Tomatoes: Tomatoes provide a juicy sweetness that balances out the tanginess of the lemon juice and the saltiness of the feta cheese.
  • Cucumbers: Cucumbers add a fresh crunch to the salad and a light, slightly sweet flavor.
  • Yellow Bell Pepper: I love the color addition and nice crunchy bite of bell pepper. You can use any color sweet bell pepper you want.
  • Red onion: Red onion adds a sharp bite to the salad and a slight sweetness.
  • Parsley: Parsley adds a bright, fresh flavor and a pop of green color to the dish.
  • Lemon juice: Lemon juice provides a tart and tangy flavor that brings all the ingredients together.
  • Extra virgin olive oil: Olive oil adds richness and depth of flavor to the dish, and also helps to bring out the flavors of the other ingredients.
  • Salt: Salt enhances the flavors of all the ingredients and helps to balance the flavors.
  • Black pepper: Black pepper adds a slightly spicy, earthy flavor that complements the other ingredients.
chopped bell pepper, cucumber, cherry tomatoes, red onion, and parsley in a white bowl with salt and pepper

Once you’ve gathered your ingredients, we will use the following process:

  • Chop vegetables. Dice the tomatoes, cucumber, and red onion into small pieces and place them in a large bowl. Chop the parsley and add it to the bowl with the diced vegetables.
  • Make dressing. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing. Pour the dressing over the vegetables and parsley in the large bowl.
  • Toss. Toss everything together until the vegetables are evenly coated with the dressing. Taste and adjust the seasoning as needed, adding more salt, pepper, lemon juice, or olive oil as desired.
  • Enjoy! Serve the Israeli salad immediately or refrigerate it until ready to serve.
chopped bell pepper, cucumber, cherry tomatoes, red onion, and parsley in a white bowl tossed in lemon and olive oil

Tips and Tricks to Perfect Israeli Salad

Taste as you go. I don’t think of this recipe as much of a recipe – as the quick, fresh nature allows it to be incredibly adaptable. Taste your salad as you’re mixing and add more lemon, olive oil, salt, pepper – or parsley, vegetables – to your liking.

Use tomatoes without tons of juice. We try to use cherry tomatoes or other tomatoes without much liquid – it waters down the salad too much and can make other vegetables soft and soggy.

FAQs

How can I store this recipe?

Leftover fresh salad can be stored in the refrigerator in an airtight container for up to three days.

What can I serve this recipe with?

I love to eat Israeli salad with roast chicken, lamb, and homemade sabich – but this light vegan salad can pair with almost any dish.

Is this recipe kosher?

Most fresh fruits and vegetables, even if unlabeled, are considered kosher – so in most cases, this salad is a delicious and easy dish to prepare for guests who keep kosher.
I am not Jewish and do not keep kosher, so this should not be seen as an authority. For more information on what a non-kosher home can serve kosher guests, please read this informative post.

chopped bell pepper, cucumber, cherry tomatoes, red onion, and parsley in a white bowl on a table

What to Serve With Israeli Salad

For more on my travels to Israel, please visit the following posts, and enjoy some of the photos I took around Jerusalem:

I love Israeli salad with sabich, falafel, Baba Ganoush, Tahini Sauce, or Roasted Tahini Pomegranate Eggplants!

Israeli Salad Recipe

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chopped bell pepper, cucumber, cherry tomatoes, red onion, and parsley in a white bowl with a large spoon

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chopped bell pepper, cucumber, cherry tomatoes, red onion, and parsley in a white bowl
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Israeli Salad

Light, fresh, delicious chopped vegetable salad with red onion, tomato, bell pepper, cucumber, and lemon juice.
Course Salads
Cuisine Israeli
Keyword cucumber salad, israeli, parsley dressing, salad, simple fresh salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 59kcal
Author Courtney ODell

Ingredients

  • 2 cucumbers diced
  • 2 large tomatoes diced
  • 1 yellow bell pepper diced
  • 1 red onion diced
  • ¼ cup parsley minced
  • 1 tablespoon olive oil
  • 2 tablespoon fresh lemon juice
  • ½ teaspoon sea salt plus more to taste
  • ¼ teaspoon fresh cracked black pepper
  • ½ teaspoon sumac optional
  • ½ teaspoon aleppo pepper optional

Instructions

  • Place the tomatoes, cucumber, bell pepper, and red onion into a large bowl.
  • Add the parsley to the bowl with the diced vegetables.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
  • Pour the dressing over the vegetables and parsley in the large bowl.
  • Toss everything together until the vegetables are evenly coated with the dressing.
  • Taste and adjust the seasoning as needed, adding more salt, pepper, lemon juice, or olive oil as desired.
  • Serve the Israeli salad immediately or refrigerate it until ready to serve.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 59kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 190mg | Fiber: 2g | Sugar: 4g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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4.15 from 7 votes (7 ratings without comment)

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8 Comments

  1. Adelle Francine says:

    Goodness I was looking for a great salad to serve with my clam chowder and this is it! I made a test run tonight and I couldn’t stop eating it! I used Bragg’s Apple Cider Vinegar instead of lemon juice and it made it that more zesty. I collect recipes and this is for sure one I will make over and over again. Thank YOU!

    1. Katherine says:

      So glad you enjoy it! Thanks!

  2. Me says:

    WHERE’S THE RECIPE?

    1. Katherine says:

      Sorry about that, I fixed it just now, can you see it?

  3. Kehron Thompson says:

    Hi there, when I click on Israeli salad, then jump to recipe, no ingredients show up – only the instructions. It looks delicious and would love to make it!

    1. Katherine says:

      Ya sorry I just updated it, let me know if you still have an issue.

  4. Cora Malenfant says:

    Your Israeli Salad looks great but you did not include the quantity amount of each vegetable and dressing.

    Thanks Cora

    1. Katherine says:

      Ya sorry about that, I just updated it, let me know if you still have an issue. Thanks for bringing that to my attention!