Israeli Salad

by Sabrina Snyder

Last Update:

2 Comments

5 from 1 vote
4 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Jump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Israeli Salad is the perfect refreshing blend of veggies with Persian cucumbers, tomatoes, red onion, parsley, lemon juice, and fresh mint.

This simple salad recipe makes the perfect Side Dish to go with your favorite Middle Eastern meals. For more delicious Salad Recipes, try my Greek Salad, Tomato Mozzarella Salad, and Cucumber Tomato Salad.

Sabrina’s Israeli Salad Recipe

This classic salad has three main vegetable components. The chopped cucumber, tomato, and red onion come together in a beautiful combination of colors and flavors. Israeli Salad has a cool, crisp flavor from the cucumbers, and some sweet and tangy flavor from the tomatoes. Then it’s all brought together with the perfect zesty dressing. Each bite is an explosion of amazing taste and texture.

Dinner, then Dessert

Israeli Salad

Israeli Salad is the perfect refreshing blend of veggies with Persian cucumbers, tomatoes, red onion, parsley, lemon juice, and fresh mint.
Yield 4 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Salad
Cuisine Middle Eastern
Author Sabrina Snyder
Israeli salad on serving plate with large spoon.
PrintRate

Ingredients
 

  • 2 Persian cucumbers , peeled and finely diced
  • 4 vine tomatoes , cored, de-seeded and finely diced
  • 1 red onion finely , finely diced
  • 1/2 cup parsley , finely diced
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon fresh mint , minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper

Instructions

  • Add the cucumbers, tomatoes, red onion and parsley to a large bowl.
  • Whisk together the olive oil lemon juice, mint, salt and black pepper.
  • Add to the vegetables, toss to coat.
  • Serve immediately or serve at room temperature.

Nutrition

Calories: 163kcal | Carbohydrates: 10g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 303mg | Potassium: 435mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1741IU | Vitamin C: 34mg | Calcium: 38mg | Iron: 1mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe
Israeli chopped vegetable salad in a bowl with a serving spoon

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. The key to this salad really is that fine dice! It’s so incredibly refreshing and crisp. I served it alongside some grilled chicken and hummus, and it’s my new favorite way to use summer cucumbers and tomatoes.

    Reply

    1. What a perfect use of garden vegetables. The chicken and hummus sound like a wonderful pairing. Thank you for enjoying, and for the positive review.

      Reply