Israeli Salad

skip to recipe

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

Don't want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.

Jerusalem Salad
How to Make Israeli Salad
Tips and Tricks to Perfect Israeli Salad
What to Serve With Israeli Salad
Israeli Salad Recipe

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:

Minaret at Dome on the Rock in Jerusalem

Dome on the Rock with the western wall in the foreground

colorful umbrellas hanging over the stalls in Machane Yehuda Market

dome of the rock, with Mount of Olives cemetery in the background

Mount of the Olives cemetery and Chapel of the Ascension

Edicule shrine in Church of the Holy Sepulchre

Prayer notes in the cracks of the Western Wall

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

Israeli Salad Recipe

If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Please also help me share on facebook and pinterest!

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

CONNECT WITH SWEET C’S!
Be sure to follow me on social media, so you never miss a post!
Facebook | Twitter | Youtube | Pinterest | Instagram
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!

Israeli Salad

Prep Time: 5 minutes

Total Time: 5 minutes

Light, fresh, delicious chopped vegetable salad with red onion, tomato, bell pepper, cucumber, and lemon juice.

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!