Israeli Salad is a delicious, healthy, flavorful Middle Eastern Salad. It is made with fresh tomatoes, cucumbers, onions, mint, parsley, olive oil and lemon juice.
What is an Israeli Salad?
Israeli Salad is described as “the national dish of Israel.” You will find it on the menu of most Middle Eastern restaurants. Traditionally it is served as a side dish, but it is sometimes stuffed in pita as a sandwich, or served with breakfast along side of eggs! I love it for the healthy ingredients. They are simple, fresh, and colorful.
how do you make israeli salad?
Making Israeli Salad is so easy! You will need:
- Persian cucumbers
- salt and pepper
The key to a perfect Israeli Salad is dicing the vegetables. You really want the cucumbers and tomatoes diced into similar sizes. Some people prefer to dice them into very tiny pieces similar to a salsa… while others prefer bite sizes. I personally like the bite size pieces for my salad.
You really want Persian cucumbers for this recipe. The Persian cucumbers can sometimes be hard to find. If you can’t find them, the long, pretty English cucumbers will work. You don’t peel the cucumbers in this salad, so you don’t want the typical waxy, thick skinned cucumbers. Their peels sometimes can taste bitter and will take away from the simple flavor of this salad..
Next, you toss the salad mixture in a little bit of fresh squeezed lemon juice and olive oil. Then salt and pepper to taste. You can serve it right away, but it is best if you can refrigerate it an hour or two before serving to allow the flavors to build.
If you like this salad, be sure to also check out: Quinoa Tabouli, Mediterranean Beet Salad, Mediterranean Tuna Pasta Salad with Capers and Olives.
- 2 English cucumbers or 3 Persian cucumbers
- 3 tomatoes
- 1/2 red onion
- 2 tbs fresh chopped mint
- 2 tbs fresh chopped parsley
- 2 tbs olive oil
- 2 tbs lemon juice freshly squeezed
- salt and pepper to taste
- Dice cucumbers and tomatoes into bite sized pieces. Try to keep them the same size.
- Finely chop onion.
- Mix remaining ingredients.
- It is best to refrigerate an hour or more before serving to build the flavors. However, you can serve it immediately.