Israeli Salad

Israeli Salad

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This colorful, light salad that is seen in Israel on every breakfast, lunch and dinner buffet, has become so well known the world over; that is is simply called Israeli Salad. This salad goes with everything. From adding it to Falafel  to spreading it over Schnitzel, Israeli Salad adds color and freshness to every meal. Personally, I love that no greens have to be washed to add to it!

The trick to a creating a picture worthy Israeli Salad is in the way you chop the vegetables. A uniform one quarter inch chop of the tomatoes, cucumbers and onions will look prettier than a salad that is haphazardly cut. It also will taste better because each piece will have the same area to absorb the salt, oil and lemon juice.

The skin on the English seedless and  Persian cucumbers is quite thin so leave it on if you like.  American cucumbers have a very thick, often waxed skin, so that has to be removed. My preference is to peel and seed cucumbers whether they’re  English seedless, Persian, or the American variety. I find them easier to digest that way.

Tomatoes may be my favorite vegetable/fruit-when they are in season. I like to use many colors of heirloom tomatoes to make this salad. If I can’t find heirloom, or if they’re just too expensive, I use the best red tomatoes in season.

Israeli Salad is very forgiving. Add onions or don’t. Use scallions or shallots if you prefer a milder onion flavor. Just make sure all your ingredients are the freshest and you will have a salad you can eat all day long!

Click on the link for: Israeli Couscous with Vegetables.

Prep time: 20 minutes

Israeli Salad

By Gloria Kobrin Published: April 27, 2017

  • Yield:

  • 6 cups (4-6 Servings)


  • 1 1/2 pounds heirloom/red tomatoes about 3 cups chopped
  • 3 large cucumbers peeled and seeded-about 3 cups chopped
  • 1 medium sweet onion peeled and cored
  • 1/3 cup minced Fresh Parsley
  • 1 teaspoon seasalt
  • 2 teaspoons fresh lemon juice about 1/2 large lemon
  • 3 tablespoons olive oil


  • 1 large bowl


  1. Chop tomatoes, cucumbers and onion into 1/4 inch dice. If you use cherry tomatoes, cut them in half or quarters depending on their size. Place chopped vegetables in mixing bowl. Sprinkle with parsley. Add salt, lemon juice and olive oil. Serve at room temperature.