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Recipe Collection

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Israeli Salad

Israeli Salad Related:   Israel & Middle East, salads, vegan, vegetarian

Prep time: 15 min

Cook time: n/a

Yield: 6-8 servings

The vegetables are the stars of this simple salad—the fresher they are, the tastier the salad. Feel free to improvise since this salad is a great base for your special flavors. Add more or less of any of the ingredients to your taste. Add chopped avocados, radishes, carrots, kohlrabi, jicama or olives. Spice up with a bit of ground cumin, a drizzle of tahini or a sprinkling of minced mint leaves, pomegranate seeds or toasted pine nuts. Crumble in some feta and you’ve made to make it a complete meal. Add a good amount of sumac and, at the last minute, pieces of toasted pita, and you have a fattoush salad.


  • 3 cups cucumbers, diced (1 large seedless, 2 regular or 6 small)
  • 3 cups tomatoes, seeded and diced (6 plum or 3 large salad)
  • 1 cup green onions, chopped
  • 2 cups green, red, yellow and/or orange pepper (about 2 medium)
  • 1/2 cup tablespoons parsley, chopped
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice or to taste
  • Salt and fresh ground black pepper


  • Mix all the ingredients together in a large bowl, adding the olive oil and lemon juice last. Season to taste with salt and pepper and mix well to blend.

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