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
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
- 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.
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.
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 Notes + Tips
- Another commonly used ingredient is one seeded small diced red or green bell pepper.
More Salad Recipes
Israeli Salad Recipe
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.
Have made this before, and it’s good. Making it for guests this Memorial Day. A wonderful side for hamburgers and sausages.
Another great recipe, Billy! Thanks!
Chef, this is one of my most favorite salad ever. This is my lunch all summer long for work. I make a big bowl of it and take it all week long. I will sometimes put in a big spoon of Kidney Beans on the side for extra Protein. This is my idea of a great lunch…
Very simple, and very tasty. Perfect blend of lemon, salt and pepper, with onion to accent – not overpower. Delicious with your shawarma recipe!