Finely diced cucumber and tomato shine with lemon, parsley and olive oil in the chopped salad served across Israel.
Small, even pieces make Israeli Salad easy to scoop alongside eggs or tuck into a pita. Cucumber supplies the crunch, tomato supplies the juice, and a simple lemon dressing keeps the vegetables at the center of the bowl.
Use firm tomatoes and thin-skinned cucumbers so the dice holds its shape. Salt just before serving; the salad becomes noticeably wetter as it sits, which is welcome for dipping bread but less useful inside a sandwich.
Method
Place the diced tomato, cucumber and red onion in a wide bowl. Add the parsley and toss lightly to distribute the vegetables.
Whisk the lemon juice, olive oil, salt and black pepper in a small bowl until combined.
Pour the dressing over the vegetables just before serving. Fold gently from the bottom so every spoonful includes a little of the juices.
Forkue tips
- If the red onion tastes harsh, rinse the diced pieces under cold water and drain well before adding them.
Storing and reheating
Keep undressed vegetables refrigerated for up to 1 day. Once dressed, serve promptly; leftovers remain usable for 1 day but release juice and lose their crisp edges.
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Nutrition per serving, estimated
Photo: HaJunkiyada, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)
Israeli Salad: FAQ
Should I peel the cucumber?
Thin-skinned cucumbers can stay unpeeled. Peel thicker waxed cucumbers and scoop out large watery seeds before dicing.
Can I add bell pepper?
Yes. Finely diced bell pepper adds crunch and sweetness without changing the simple lemon and olive oil dressing.
How do I store and reheat Israeli Salad?
Keep undressed vegetables refrigerated for up to 1 day. Once dressed, serve promptly; leftovers remain usable for 1 day but release juice and lose their crisp edges.
How long does Israeli Salad take?
About 15 min in total: 15 min prep and 0 min cooking.
What do I need to make Israeli Salad?
The key ingredients are tomato, cucumber, red onion, parsley and lemon juice, plus pantry basics.
Any tips for Israeli Salad?
If the red onion tastes harsh, rinse the diced pieces under cold water and drain well before adding them.
