Israeli salad is often available at the numerous falafel street vendors throughout Israel. It can be eaten as a side dish on its own or wrapped up in a pita sandwich. Your family will love this salad since it is so vibrant, light, and fresh. A dressing made of lemon juice, olive oil, garlic, and mint leaves is drizzled over chopped tomatoes, cucumbers, onions, and parsley. It complements falafel, hummus, and tahini beautifully in a pita, but it also works well as a side dish for any north African, middle eastern, or Greek cuisine.
| Prep Time: | 25 mins |
| Total Time: | 25 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 6 cucumbers, diced
- 4 roma (plum) tomatoes, seeded and diced
- 5 green onions, sliced
- 1 red bell pepper, seeded and diced
- ⅓ cup chopped garlic
- 1 cup chopped fresh parsley
- ½ cup minced fresh mint leaves
- ½ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon salt
- 1 tablespoon ground black pepper
Instructions
- Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.
Reviews
Delicious! Using all fresh ingredients makes the difference.
Since it was my first time I made it per the recipe. At first I thought there might have been a little too much olive oil in it, but my Israeli mother-in-law (and all of the other Israelis at the party) was very happy with how it came out, can’t ask for a better review.
We loved it. I would use fewer cucumbers next time. It tasted very good the next day too but starts to really break down after 24 hours.
I added red onions in addition to the green one and loved it.
This salad was fresh, crunchy and satisfying! There are so many levels of flavor and it’s such a fantastic change from a run-of-the-mill salad! Thanks for an awesome recipe!!!
I make this salad weekly. Especially in summer with fresh tomatoes & cucumbers. Refreshing, cooling & delicious
I made this quiche with sweet potatoes, not yams as shown in the thumbnail. I discovered while making it that I didn’t have Dijon mustard. I mixed yellow mustard with red wine vinegar (no white wine vinegar available) and a pinch of sugar. Otherwise I followed the recipe and my guests and I were delighted! I made the quiche ahead, chilled it, and reheated it covered in foil at 350° for 16 minutes. It was only lukewarm throughout. The Surimi, Spinach, & Red Pepper quiche that I reheated along with this Rosemary Sweet Potato quiche was piping hot. I served the two quiches with Israeli Salad. All recipes are here on All Recipes.
Delicious!! Didn’t derive from the recipe at all. Perfect as it is.
Added zucchini and chick peas. Loved it!
7.3.18 … https://www.allrecipes.com/recipe/208878/israeli-salad/ … ‘Halved the recipe & maybe didn’t quite halve it as it was kinda bland. Seriously, it could just be my measurement. I thought a third cup of garlic – full recipe – was yowza so decreased substantially. The mint & lemon was subtle. I subbed a jalapeno for the green pepper. ‘Super mild so I wasn’t on fire. Thanks for asking. ;D Maybe by tomorrow I’ll like it more; today, just okay.
This was a very refreshing, and not to mention healthy, salad! I read that salads like this are served in Israel with all meals. I didn’t have mint on hand, so I omitted that. My olive oil was garlic-infused, but to make sure, I sprinkled a little garlic powder in. I also used sea salt and fresh cracked pepper. I had fresh parsley on hand from a plant that I recently purchased, so that made a little difference. I enjoyed this (scaled down the recipe) with seared scallops and a chilled white wine. Perfect meal on a hot summer night!
Deliciously crunchy fresh. I added dried cherries and cranberries , chopped purple onion bits , yellow pepper and slivered almonds. Colors were pretty too.
Simple yet so good! Loved it
Delicious and savoury, if a tad salty, would recommend cutting that back slightly but otherwise a great dish.
Very good dish. Fresh and perfect especially as a side for grilled meats or kebabs. Thank you for sharing!
This recipe tastes amazing when fresh, but it doesn’t keep well. Be sure to use it up immediately, otherwise it gets a bit of a sour taste, and the veggies start to disintegrate.
The dressing is a delicious base for veggies. I used extra lemon and didn’ t have the mint. Tasted like summer!
The recipe is slightly not accurate. Ingredients of the salad has tomatoes, cucumbers, multicolored peppers, radishes, green or Vidalia onions, green olives and anything you can think to add. Add salt and black pepper. Parsley. Mix it with olive oil and freshly squeezed lemon. The veggies are cut into very small cubes. Similar to salsa. This is served with all meals am and evening, except big meals that are served between 12-3pm. I have never seen garlic used with this type of salad. At the cooked meals lettuce wth some vegetable and than garlic is sometime used.
Love it! Just need to season with garlic, lemon, and olive oil to personal taste. My daughter is doing the Whole 30 diet and this recipe came in very handy. Thank you.
Very refreshing salad. I followed the recipe as printed but set the oil, lemon, garlic, salt and pepper aside since I wasn’t going to eat it right away. I’ll make this again but will use English cucumbers and a bit less less salt.
This is more properly called a Middle Eastern salad. My Syrian grandmother Brought this recipe with her when her family immigrated at the beginning of the 20th century. We ate it with garbanzo beans tossed in to make it a complete meal.