Israeli Salad

Israeli Salad

Finely diced cucumbers and tomatoes toss with lemon and herbs for a crisp, refreshing side.

Total 15 min Makes 4 servings Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This chopped salad relies on uniform small dice and a simple lemon-olive oil dressing to let ripe tomatoes and crisp cucumbers shine. It's a staple alongside hummus, grilled meats, or falafel, and comes together in minutes with no cooking required.

Ingredients

  • 4 ripe tomatoes, finely diced
  • 3 cucumbers, finely diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup green bell pepper, finely diced
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. Dice the tomatoes and cucumbers into small, uniform 1/4-inch pieces and place in a large bowl.

  2. Add the diced red onion, green bell pepper, parsley, and mint to the bowl.

  3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.

  4. Pour the dressing over the vegetables and toss well to combine.

  5. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld before serving.

Rate this recipe

★ 4.0 (1)

Israeli Salad

This chopped salad relies on uniform small dice and a simple lemon-olive oil dressing to let ripe tomatoes and crisp cucumbers shine. It's a staple alongside hummus, grilled meats, or falafel, and comes together in minutes with no cooking required.

15 min 4 servings 110 cal

Ingredients

  • 4 ripe tomatoes, finely diced
  • 3 cucumbers, finely diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup green bell pepper, finely diced
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. 1

    Dice the tomatoes and cucumbers into small, uniform 1/4-inch pieces and place in a large bowl.

  2. 2

    Add the diced red onion, green bell pepper, parsley, and mint to the bowl.

  3. 3

    In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.

  4. 4

    Pour the dressing over the vegetables and toss well to combine.

  5. 5

    Let the salad sit at room temperature for 10 minutes to allow the flavors to meld before serving.