Israeli Salad

This simple salad is great with. . everything? Really, in Israeli they have it for breakfast, lunch, and dinner. My favorite way to eat it is stuffed into a pita with falafel and techina, but it’s a great addition to grilled meats or fish.

The trick to the salad is to dice everything quite small. Always a combination of tomato and cucumber, some people add bell peppers and others a little red onion. Though less common, I like to add just a little fresh garlic.

Dressed with olive oil and fresh lemon juice, salt, pepper, and maybe some fresh parsley, it’s a light and refreshing salad. It can be eaten immediately after mixing but is good in the fridge for a day or two.

Israeli Salad

Crisp and refreshing, this salad is a great addition to any meal.


  • 4 Roma tomatoes (400 grams / 14 oz.), cored and diced small
  • 1 long English cucumber, trimmed and diced small (optional – slice lengthwise and scrape the seeds out with a spoon before dicing)
  • 1/4 medium red onion, peeled and finely diced
  • 1 large garlic clove, minced
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. olive oil
  • 3 Tbsp. chopped flat-leaf Italian parsley


  1. Place all of the ingredients in a large mixing bowl and mix together. Taste and adjust seasoning.
  2. Serve immediately or cover and refrigerate for 1-2 days.


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