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.
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
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.
Extra Salad Tips
- Chop everything bite sized: It’s 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 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.
What to Serve with This 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 and Mediterranean recipes, such as…
- Baba Ganoush
- Mediterranean Chickpea Salad
- Lentil Salad with Cucumber
- Cauliflower Rice Tabbouleh
- Za’atar Roasted Cauliflower
If you try this recipe and love it, make sure to let me know in the comments below!
- 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.