Israeli Salad Recipe

Three small bowls filled with chopped Israeli salad.

4.88 from 8 votes

Israeli Salad is a vibrant and beloved Israeli chopped salad consisting of crunchy chopped cucumbers, bell peppers, onions, sweet and juicy tomatoes, and fresh herbs tossed in a light and delicious lemon olive oil dressing. Serve it from morning till night as a part of a meze platter or side dish for your main meals.

Prep Time30

Total Time30

Course: Salad, Side Dish, Vegetables

Cuisine: Middle Eastern

Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: Israeli Salad, Israeli Salad Recipe, Salat Katzutz

Servings: servings

Author: Jessica Randhawa

Ingredients

¼ cup extra virgin olive oil
2 tablespoon fresh lemon juice
½ teaspoon pepper
½ teaspoon salt
2 slicer tomatoes deseeded and diced
2 Persian cucumbers deseeded and diced
1 small red onion diced
1 red bell pepper deseeded and diced
2 tablespoon fresh parsley minced

US Customary - Metric

Instructions

Whisk the oil, lemon juice, pepper, and salt together in a medium bowl and set aside.
Toss the tomato, cucumber, onion, bell pepper, and parsley together in a large bowl then pour in the dressing.
Toss again to combine then serve with extra minced parsley and lemon wedges if desired.

Notes

This salad tastes best when served immediately. Leftovers can be stored in an airtight container in the fridge for up to 4 hours. (It will release more liquid the longer it sits.)
Vegan and gluten-free.

Nutrition