Israeli salad recipes typically have cucumbers, tomatoes, onion, peppers, and fresh herbs (usually parsley). They are popular in Israel, but also have a history being served in Persian meals. Fresh, chopped veggies mingle with a simple, refreshing Israeli salad dressing (it’s just a simple lemon vinagrette!) for a bright and crunchy salad. Bonus: If you have kids in the house that refuse to eat lettuce and other greens, this is a great way to get them eating healthy salads!
Ingredients & Substitutions
Here I explain the best Israeli salad ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Salad:
Tomatoes – I used Roma tomatoes, but you could also use sliced cherry tomatoes or really any other tomato. Cucumbers – Use Persian cucumbers for their mild flavor and delicate skins. However, English cucumbers would work as well. Peel any varieties that have tough skins. Bell Peppers – For color and crunch. I used red bell pepper, but any colors you have on hand will work great. Onion – Sweet onions, red onions, or yellow onions will all work. Fresh Parsley – Adds a flavorful and colorful garnish. You could also different fresh herbs, such as fresh mint, dill, or chives.
Dressing:
Olive Oil – Extra virgin olive oil is the best choice for a lemon vinaigrette because it complements the tart, acidic flavor of the lemon. You can use other oils if you like, though. Lemon Juice – Fresh lemon juice is best, but bottled lemon juice will work for convenience. Sea Salt & Black Pepper – Adjust to taste.
How To Make Israeli Salad
This section shows how to make Israeli cucumber salad, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. About 1/3 to 1/2 cup of crumbled feta makes a great addition.
Storage Instructions
Store: Keep the salad in the refrigerator for 1-3 days. (You may need to drain excess liquid that will gather in the bottom of your storage container.) Meal prep: Chop all the veggies and make the dressing ahead of time, and store separately in the fridge.
What To Serve With Israeli Salad
Israeli chopped salad pairs with a variety of mains. Its vibrant flavor and crunchy texture will make any meal come alive!
Chicken – For a quick and easy dinner, pair it with juicy Mediterranean chicken or herby basil pesto chicken. Fish – A cool, crisp side salad featuring Israeli flavors makes an excellent accompaniment to seafood dishes, like baked cod or flaky Chilean sea bass. Lamb – Grill up some lamb kofta kebabs in the summertime, or if the weather doesn’t cooperate, make air fryer lamb chops. Beef – Try simple classics like a juicy burger or sirloin steak (or grill your steak if it’s warm out!). Hummus – For a classic meal, serve it alongside a bowl of hummus and pita bread (I make my own almond flour pita bread, though it’s not traditional), or with gyros.
More Fresh Salad Recipes
If you like this simple Israeli salad, you might also like some of these other quick salad recipes with big, fresh flavors: Please enter your first name for your account. Your saved recipe will also be sent to your email.
