Israeli Salad

A mixture of finely diced vegetables served with a tart dressing.
Yield 2-3 servings
Time 10 minutes
  • knife
  • salad bowl
  • spoon
  • 2 cucumbers
  • 2 large tomatoes
  • 1 red bell pepper
  • 2 green onions  or  ½ c red onion
  • 3 T fresh mint  or  parsley, chopped
  • 2 T olive oil
  • 2 T lemon  or  lime juice
  • salt
  • pepper
Directions Dice all of the vegetables (the finer the better) and place in bowl with mint or parsley. Toss.

Drizzle with oil and lemon juice, season with salt and pepper, toss, and serve immediately.

Notes Classic Israeli salad includes just cucumber, tomato, red bell pepper, and onions, but you can make it more colorful by using red, green, and yellow peppers. If you’re not worried about tradition, you can add more variety with avocado, radishes, and/or dill pickles. And of course you can also try other herbs like basil, rosemary, or thyme.

When I tasted Israeli salad for the first time, I realized that it’s like a salad cousin to gazpacho.

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Israeli salad