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+ servings
A healthy bowl of salad.
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5 from 1 vote

Israeli Salad

This one-bowl Israeli Salad is the perfect refreshing Spring and Summer side-dish! I like to make a big bowl of it and keep it in the fridge all week long! The flavors from the lemon, tomatoes, onion, and herbs go so nicely with almost anything!
Prep Time10 minutes
Total Time10 minutes
Course: Dinner, Lunch
Cuisine: Gluten-free, Paleo
Servings: 4
Author: Lexi


  • 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)


  • 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.


Tip: to prevent salad from getting too watery, scoop out the seeds from the tomatoes before chopping.
Photos updated April, 2017


Calories: 233kcal | Carbohydrates: 30g | Protein: 9g | Fat: 10.5g | Saturated Fat: 3.8g | Cholesterol: 17mg | Sodium: 401mg | Fiber: 6g | Sugar: 9g