Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    Israeli Salad Recipe

    Published January 22, 2024. This post may contain affiliate links. Please read my disclosure policy.

    This simple-to-make Israeli Salad recipe of fresh tomatoes, cucumbers, onions, and parsley in a tasty lemon dressing perfectly accompanies any meal. You will love how easy this is to prepare and how much flavor it brings to main Middle Eastern entrees.

    If you’re unfamiliar with this salad and unsure what to use it in, Try serving it with my Falafel Recipe, Kofta, or Chicken Shawarma.

    israeli salad in a bowl


     

    Israeli Salad

    Israeli salad is a simple, fresh salad consisting of chopped tomatoes, cucumbers, onion, parsley, and lemon juice. This salad is also known as a Middle Eastern or Arabic salad. While it can be eaten as a first course, it’s traditionally used to accompany most regional dishes.

    This salad became popularized in the 19th and 20th centuries by people who lived on the kibbutzim, where these fresh ingredients were commonly grown and consumed. There are also variations of this salad that include radishes, carrots, chives, fennel, and cabbage.

    Ingredients and Substitutions

    israeli salad ingredients
    • Tomatoes – Any fresh tomato will work in this recipe. I prefer to use beef steaks, Roma’s, or San Marzano’s.
    • Cucumbers – Persian or Kirby cucumbers would be the more traditional cucumbers to use. However, a seeded English cucumber will also work.
    • Parsley – Fresh Italian flat-leaf parsley or curly parsley can be used.
    • Onion – Red, white, or sweet onion can be used. This is an optional ingredient.
    • Lemon – Freshly squeezed lemon juice is the main acid used to flavor the salad.
    • Oil – Olive or avocado oil will work well for this Israeli salad.

    How to Make Israeli Salad

    Add the tomatoes, cucumbers, onions, and parsley to a large bowl.

    adding parsley to cucumbers and tomatoes

    Squeeze in the fresh lemon juice

    adding lemon juice to an Israeli salad

    Drizzle the olive oil all around the vegetables and outside the bowl.

    adding olive oil to an Israeli salad

    Using a large spoon, fold the ingredients together until all the vegetables are coated.

    mixing an Israeli salad

    Adjust the seasonings with lemon juice, salt, and pepper, and serve.

    Israeli salad with parsley

    Make-Ahead and Storage

    Make-Ahead: Keep the lemon juice and olive oil separate and the salad accompaniments separate; you can prepare this up to 2 days before for freshness. Don’t season it until it’s ready to serve.

    How To Store: If you can keep the seasoning, lemon juice, and olive oil separate, cover and keep it in the refrigerator for up to 3 days.

    Chef Billy Parisi

    Chef Notes + Tips

    • Another commonly used ingredient is one seeded small diced red or green bell pepper.

    More Salad Recipes

    Share this Post

    Let's Cook - Chef Billy Parisi

    Israeli Salad Recipe

    5 from 3 votes
    This Israeli Salad recipe of fresh tomatoes, cucumbers, onions, and parsley in a tasty lemon dressing perfectly accompanies any meal.
    Servings: 6
    Prep Time: 15 minutes
    Cook Time: 0 minutes

    Ingredients 

    • 6-8 large seeded medium diced Roma Tomatoes
    • 6 medium diced small Persian cucumbers
    • ¼ cup small diced white onion
    • 1/3 cup finely minced fresh parsley
    • Juice of 2 lemons, about 4 to 6 tablespoons
    • ¼ cup olive oil
    • Coarse salt and fresh cracked pepper to taste

    Instructions

    • Add the tomatoes, cucumbers, onions, parsley, salt, and pepper to a large bowl.
    • Squeeze in the fresh lemon juice.
    • Drizzle the olive oil all around the vegetables and outside the bowl.
    • Using a large spoon, fold the ingredients together until all the vegetables are coated.
    • Adjust the seasonings with lemon juice, salt, and pepper, and serve.

    Notes

    Make-Ahead: Keep the lemon juice and olive oil separate and the salad accompaniments separate; you can prepare this up to 2 days before for freshness. Don’t season it until it’s ready to serve.
    How To Store: If you can keep the seasoning, lemon juice, and olive oil separate, cover and keep it in the refrigerator for up to 3 days.
    Another commonly used ingredient is one seeded small diced red or green bell pepper.

    Nutrition

    Calories: 103kcalCarbohydrates: 5gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 7mgPotassium: 258mgFiber: 1gSugar: 3gVitamin A: 856IUVitamin C: 15mgCalcium: 21mgIron: 1mg
    Course: accompaniment, Salad
    Cuisine: Middle Eastern