This post may contain affiliate links. Please read my disclosure policy.
This easy Israeli Salad is one of those recipes you’ll want to make all spring and summer long. It’s the perfect warm-weather side dish. Made with chopped cucumbers, garden-fresh tomatoes, red onion, Italian parsley, and a simple lemon-and-olive-oil dressing, it’s bright, refreshing, and packed with fresh flavor.
I love recipes like this because they don’t need much to be really, really good. A little chopping, a quick toss, and you have a colorful, Middle East-Inspired side dish that works as a wonderful side dish for just about any protein-focused dinner, or simply enjoy it as a stand-alone salad! The best part is, it’s also great to make ahead. The flavors have time to mingle as it sits, making it perfect for meal prep, summer BBQs, potlucks, and easy lunches throughout the week.
What is Israeli Salad and Why You’ll Love It
Israeli salad, also called Israeli chopped salad, is a simple Middle Eastern recipe traditionally made with finely chopped fresh vegetables and herbs. Cucumbers and tomatoes are the stars, with red onion and parsley adding flavor and texture.
Unlike a salad made with leafy greens, this one focuses on the vegetables. Everything is chopped into small, bite-sized pieces and tossed with a light dressing of olive oil, fresh lemon juice, salt, and pepper.
One of the many reasons I love this salad, not only because I first enjoyed it on a trip to Israel, is that it’s incredibly fresh, crunchy, and refreshing, and exactly the kind of simple side dish that lets great seasonal produce stand out. You’ll also find this salad works great for meal prep, is simple to make, and is enjoyed by everyone all summer long.
Ingredients You’ll Need
You only need a handful of simple ingredients to make this fresh and flavorful salad. *Scroll down to the recipe card for all of the details.
- Cucumbers: The key is to chop them finely so you get a little bit of cucumber in every bite. English cucumbers work here too.
- Tomatoes: Ripe, juicy tomatoes are essential here. This is a great recipe to make when tomatoes are plentiful and at their peak in the summer.
Tomato Tip
If your tomatoes are especially juicy, scoop out some of the seeds before chopping. This helps prevent the finished salad from becoming overly watery.
- Red Onion: Finely chopped red onion adds a little bite and plenty of flavor.
- Fresh Parsley: Fresh Italian parsley adds a bright, herbaceous flavor that brings the whole salad together. Don’t skip the fresh herbs—they make a big difference in such a simple recipe.
- Extra-Virgin Olive Oil: A good-quality extra-virgin olive oil makes up the base of the simple dressing. Since there are so few ingredients, using an olive oil you enjoy is worth it.
- Fresh Lemon Juice: Fresh lemon juice adds acidity and brightness to the vegetables. I highly recommend using freshly squeezed lemon juice here rather than bottled.
- Salt and Black Pepper: Don’t underestimate the importance of seasoning! Salt brings out the flavor of the tomatoes and cucumbers, while freshly ground black pepper adds a little extra bite.
- Optional Add-Ins:
- Feta cheese: Adds a creamy, salty element.
- Chickpeas: Make the salad more substantial and add plant-based protein.
- Green bell pepper: The pepper adds extra crunch and a slightly sweet, fresh flavor.
How to Make Israeli Salad
This is one of the easiest salads you’ll make.
- Chop Vegetables: Finely chop the cucumbers, tomatoes, red onion, and parsley. Add the veggies and herbs to a large mixing bowl.
- Add Dressing: Drizzle the vegetables with the olive oil and fresh lemon juice, then season with salt and pepper. A perfect lemon olive oil dressing.
- Mix Everything: In a large bowl, toss until the vegetables are evenly coated and the herbs are distributed throughout.
- Taste: Adjust the seasoning as needed. Sometimes an extra squeeze of lemon juice or a pinch of salt is all you need to make the flavors pop.
- Serve: Serve it immediately, or cover and refrigerate it until you’re ready to eat.
That’s it! A simple, colorful, incredibly fresh salad with almost no effort.
Pro Tip for Freshness
- Chop everything small
- Use garden-fresh (or the best you can find) tomatoes
- Remove tomato seeds if tomatoes are extra juicy
- Don’t skip FRESH lemon
Easy Ways to Customize Israeli Salad
The base recipe is delicious on its own, but this is also a great recipe to customize based on what you have in your refrigerator.
- Crumbled Feta: Adds a salty, creamy contrast to the crisp vegetables. It’s one of my favorite additions when I’m serving this as more than just a simple side salad.
- Add Chickpeas: Want to make the salad a little more filling? Add a can of rinsed and drained chickpeas. The chickpeas add texture and make this salad more substantial, especially for a meal.
- Add Green Pepper: Finely chopped green pepper adds another layer of crunch and a fresh, slightly sweet flavor.
Tools Needed
You don’t need much to make this recipe!
That’s one of the reasons I love this salad so much: it’s a true one-bowl recipe with minimal cleanup.
FAQ’s
I keep this salad for up to 5 days in the refrigerator, but it is best served within 2-3 days.
No, I don’t recommend freezing Israeli salad. The cucumbers and tomatoes contain a lot of water, so freezing and thawing them will significantly change their texture.
For an easy summer meal, I love serving a big bowl of Israeli salad alongside grilled chicken or salmon, a scoop of hummus, and some warm gluten-free pita or roasted potatoes.
If you like this salad recipe, check out these others:
- Chopped Antipasto Salad with Chicken
- Sun-Dried Tomato Chicken Salad
- Gluten-Free BLT Pasta Salad
- Taco Chicken Salad
Israeli Salad
Ingredients
- 3 large cucumbers or 4-5 small, finely chopped
- 4 ripe tomatoes finely chopped
- 1/2 red onion finely chopped
- 1/3 cup Italian parsley finely chopped
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- Fine sea salt and ground black pepper to taste
- 1/2 cup crumbled feta cheese optional
- 1 green pepper finely chopped (optional)
- 1 15 oz. can chickpeas rinsed and drained (optional)
Instructions
- Combine cucumbers, tomatoes, onion, and parsley in a medium mixing bowl.
- Add in lemon juice, olive oil, and spices and mix well to coat. Taste and adjust seasoning as desired.
- Cover and refrigerate until ready to serve.
Made way way way too much for 1 person in my opinion… Ok but, really no flavor to the salad. Will play around with seasonings & see if that helps. I used all organic veggies and chickpeas so don’t want it to go to waste but, fear I will end up tossing 90% as just way to much for 1 as written.
This portion is for 4! Not 1!
I do not see how many servings this makes listed, but I did make it.
My amount of cucumbers was two large. The amount of total salad is
a large size salad bowl. I will make it for pot luck as it is too much for
just my DH and I.
Is the nutrition facts listed for the Israel salad for the entire bowl or per serving? I see that it makes 4 servings.
so simple, and just in time for august!
Exactly! Get those ripe tomatoes ready!