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Israeli Salad

An Israeli Salad is an easy Middle Eastern salad recipe made from tomatoes, cucumber, bell pepper, red onion and fresh herbs. When all those flavors and juices meld together, you’ve got yourself one tasty and healthy salad to enjoy.

Israeli salad made from tomatoes, cucumber, bell pepper, red onion and herbs in a white bowl.

Want to know what I love about an Israeli Salad? It’s simple, fresh, flavorful and nutritious. With just a handful of ingredients and a good amount of herbs, you’ve got an amazing salad that pairs beautifully with any meal.

Last year I spent two weeks in Israel and was so inspired by the cuisine. Everything I ate was veggie-heavy with vibrant color and bold flavors. My stomach was in heaven and I felt more energized than I had in ages. And guess what I had on repeat the entire trip? A simple Israeli salad.

Israeli salad is a common recipe served at lunch or dinner, but I also frequently saw it served at breakfast buffets. Veggies for breakfast? Yes please. And let me tell you, Tel Aviv has some of the best breakfast buffets around.

Israeli salad ingredients in a mixing bowl.

Israeli Salad Ingredients

The beauty of this salad is its simplicity. It’s very similar to a Greek Salad, minus the cheese and with an Israeli spin.

  • Tomatoes: Grab some bright red Roma tomatoes or cherry tomatoes
  • Cucumber: Persian cucumbers are ideal, but English cucumbers also work.
  • Bell Pepper: I’m using orange bell pepper to spruce up the color, but any color bell pepper will work.
  • Red Onion: For that sweeter flavor, red onion can’t be beat in salads.
  • Parsley and Mint: Israeli food is all about the fresh herbs and this salad recipe is no different
  • Lemon Juice and Olive Oil: For that splash of acid and bright flavor to help everything meld together.
  • Salt and Pepper: Season to your taste.

Once all of your ingredients are chopped up, just add them to a mixing bowl, drizzle with the lemon juice and olive oil and season with salt and pepper. Then stir and enjoy. Yep, it’s that easy.

Israeli salad made from tomatoes, cucumber, bell pepper, red onion and herbs in a white bowl.

Israeli Salad Tips

  • Chop everything bite sized: This salad is best when all of the vegetables are diced about the same size. It makes it easier to get a variety of vegetables on one fork together.
  • Add extra spices: Feel free to adapt this recipe and add a sprinkle of traditional Middle Eastern spices, like sumac or za’atar. Or keep it simple, it’s delicious either way.
  • Let it sit: You can certainly serve this salad right away, but it’s also great if you let it sit for a couple of hours. The flavors will just enhance. In fact, you can store it for up to 2 days in the fridge.

Israeli salad made from tomatoes, cucumber, bell pepper, red onion and herbs in a white bowl.

What to Serve with Israeli Salad

Serve this salad as a side dish to accompany your favorite protein or as part of a mezze platter with some of my favorite Middle Eastern recipes, including Hummus, Falafel, Tahini Sauce, Lentil Salad with Cucumber, Cauliflower Rice Tabbouleh and Za’atar Roasted Cauliflower. The most delicious spread!

If you try this recipe and love it, make sure to let me know in the comments below!

Israeli salad made from tomatoes, cucumber, bell pepper, red onion and herbs in a white bowl.
5 from 6 votes

Israeli Salad

Prep Time: 5 mins
Total Time: 5 mins
Servings: 4 servings
Author: Lisa Bryan
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This Israeli salad is a simple mix of tomatoes, cucumbers, bell pepper, red onion and fresh herbs. It's so easy, healthy and delicious you're gonna love it!


  • 2 cups diced tomatoes
  • 2 cups diced cucumber
  • 1 cup orange bell pepper, or any color
  • 1/4 cup diced red onion
  • 1/3 cup finely chopped flat-leaf parsley
  • 2 tbsp finely chopped mint
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • salt and pepper, to taste


  • Add all of the ingredients to a mixing bowl and stir to combine.
  • Serve immediately or refrigerate for up to 2 days.


Calories: 79kcal, Carbohydrates: 10g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Sodium: 18mg, Potassium: 437mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1810IU, Vitamin C: 71mg, Calcium: 56mg, Iron: 2mg
Course: Salad
Cuisine: Israeli, Middle Eastern
Keyword: Israeli Salad, Middle Eastern Salad
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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26 comments on “Israeli Salad”

  1. I have been to Israel a few times, and I also loved the food there. I completely agree with you. This simple salad cut into equal cubes with added mint/parsley combo looks delicious. Nothing is complicated, but it is the BEST!

  2. What type of mint is best in the recipe? I have peppermint growing in my garden.

  3. Lisa, the falafel look amazing!
    Given that cilantro makes me gag (literally …. it tastes like soap to me!), can I just use all parsley? What would you recommend?

  4. I’m from Tel-Aviv! So excited you enjoyed your visit and the food. We have a beautiful spice called Za’atar that goes amazingly with this salad. Usually can be found in Arab/Israeli grocery shops. LOVE YOUR CHANNEL!

    • Hi Maya – yes, za’atar is wonderful! I enjoyed it on so many different recipes while I was traveling throughout Israel. :) I’m happy you love my recipes and videos!

    • Lisa I am so sorry for your loss. May Beautiful memories sustain you in your time of grief and healing!  Your father was blessed in his life especially to have a daughter like you!  
      Thank you for reminding me of the Israeli salad. I enjoyed it many times on my trips to Israel and will enjoy it tonight in the heat of South Carolina. 

      • Hi Gayle – Thanks so much for your kind words. I’m glad you enjoyed the Israeli salad and hope it brings back happy memories of your trip!

  5. This looks yummy, Lisa! I’ll be making it this afternoon, as it will be so refreshing in our 112 degree heat today (Phoenix, AZ)!

    On a personal note, Lisa, I’m so sorry to hear about your dad. Such a big loss. My hope is that you have some wonderful memories of times with him to cherish forever. Big hug.

    • Thanks so much Jeri Ann! I really appreciate your kind words. I have lots of wonderful memories to cherish. :) Enjoy the salad and I hope it helps to cool you down!

  6. Lisa, let me first say how sorry I am to hear of your fathers passing. Having lost my dad in 2014 & then my mom this past year I understand & empathize with you. As for this recipe it hit my inbox at just the right time. I was trying to think of a way to use up the ends from my spirilizing. I had saved ends from cucumber & peppers. This was the perfect way to use them for lunch today. Thanks and keep the recipes coming. 

    • Thanks so much Laura for your compassion and kind words. I’m sorry for your loss as well. It’s so incredibly difficult to lose parents, isn’t it? I’m glad this recipe hit at the right time and you were able to make use of your veggies. Enjoy!

  7. This is a Shirazi salad. It’s enjoyed across the world, I’m sure including by Persian Israelis, but this is a very Persian dish…

    • Yes, I’m sure similar salads are found throughout the Mediterranean and Middle East. Love the focus on fresh veggies and herbs in all those countries. :)

  8. Hi love your website and YouTube channel, I was wondering if you have recipes for overnight oats

    • Hi Chris – Thanks so much! I’m glad you’re enjoying my recipes and videos. I don’t have a recipe for overnight oats yet, but I will in the future! :)

  9. This was a great salad!! Will make again for sure, thank you

  10. Recipes like this one, fresh & easy, are just what my busy Summer months need! Thank you, thank you, thank you!!

  11. This salad is gorgeous and you can tell just by looking at it that it is bursting with flavor! Can’t wait to make this weekend!

  12. This is probably my favorite summer salad!