Meet your new favorite side dish — an authentic Israeli Salad made with finely chopped tomatoes, cucumbers, fresh parsley, lemon, and olive oil. Low carb, low calorie, paleo-friendly, vegan, and gluten-free.
This refreshing salad is a perfect companion to summer meals. Bright vegetables and fresh herbs are tossed in a simple lemon-olive oil dressing for a light, clean-eating dish that works as a breakfast item, side, or appetizer.
What is Israeli Salad?
Israeli salad goes by several names across the Middle East. In its traditional form it combines cucumbers, tomatoes, onions, peppers, and parsley. In Israel it’s commonly eaten for breakfast but also served as a side or appetizer. The salad likely evolved from a chopped Turkish salad known as coban salatasi, which shares roots with the Persian salad shirazi.
Early versions became popular on kibbutzim due to the simple, easy-to-grow ingredients. The most basic form is just cucumbers and tomatoes dressed with olive oil, lemon juice, and salt. Many recipes add red onion and parsley for color and brightness.
No matter which vegetables you include, dice the pieces evenly for that classic look. Some prefer very fine dice, a tradition dating back to Ottoman kitchens; others like chunkier pieces. Choose the size that suits your patience and serving style.
How to make the best Israeli Salad:
How to dice a tomato the right way:
The best knife for slicing and dicing tomatoes is a serrated knife.
Step 1 — Rinse the tomato and pat dry. Cut into slices.
Step 2 & 3 — Remove the stem, cut the slices into 1/4-inch strips, then crosswise into 1/4-inch dice.
Step 4 & 5 — Halve the cucumber lengthwise and, if desired, scoop out seeds. Slice into strips.
Step 6 — Hold the strips together and cut crosswise into small cubes.
Step 7 — Place tomatoes, cucumbers, onion, and parsley in a medium salad bowl.
Step 8 — Drizzle with olive oil and lemon juice, sprinkle with salt, and toss to combine. Adjust seasoning to taste.
What can I serve with Israeli Salad?
Israeli salad pairs well with grilled meats, fish, and Middle Eastern dishes. It’s especially good alongside chicken shawarma, falafel, pita or pita chips, tahini sauce, baba ganoush, or hummus. It also makes a light, refreshing accompaniment to simply grilled chicken or fish.
Tips
- Serve the salad immediately; it releases liquid as it rests.
- Dice tomatoes and cucumbers to a similar size so every bite is balanced.
- For variation, add bell pepper or substitute mint for parsley.
- If you dislike raw onion, omit it or soak sliced onion briefly in cold water to mellow the bite.
- Use Persian cucumbers when available: they’re smaller, sweeter, and work well in this salad.
Israeli Salad Recipe
A simple authentic Israeli Salad made with finely chopped tomatoes, cucumbers, parsley, lemon, and olive oil. Low carb, low calorie, and gluten-free.
Appetizer, Breakfast, Side, Snack
Israeli
Ingredients
-
2
cups
ripe tomatoes
thinly diced — if tomatoes are not in season, use cherry tomatoes -
2
cups
cucumbers
thinly diced — ideally Persian or small cucumbers -
½
cup
red onion
thinly minced -
2
tbsp
flat-leaf parsley
thinly minced -
2
tbsp
extra virgin olive oil -
2
tbsp
lemon juice -
½
tsp
sea salt
Instructions
-
Chop the tomatoes and cucumbers into similar-sized pieces for consistent flavor and texture.
-
Combine tomatoes, cucumbers, red onion, and parsley in a medium bowl.
-
Drizzle with olive oil and lemon juice, and sprinkle with sea salt.
-
Toss gently to combine and adjust salt to taste.
-
Serve immediately—this salad releases liquid as it rests.
Recipe Notes
- Dice tomatoes and cucumbers similarly for balanced bites.
- Add bell pepper or substitute mint for parsley if desired.
- Omit raw onion or soak it briefly in cold water to reduce sharpness.
- Persian cucumbers are recommended when available for their sweet, crisp texture.
If you try this Israeli Salad recipe, please rate it and share how it went in the comments. I love hearing from readers!
More Middle Eastern recipe ideas
- Baked Falafel Burger
- Middle Eastern Lamb Burgers
- Falafel Pita Pockets
- Summer Chickpea Salad
- Roasted Eggplant Salad
- Persian Salmon in Parchment Paper