Classic Israeli Salad (Pareve)

By
Giora Shimoni
Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
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Updated on 10/3/21
Classics Israeli salad

The Spruce

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
68 Calories
5g Fat
7g Carbs
1g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 68
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 104mg 5%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 1g
Vitamin C 44mg 222%
Calcium 25mg 2%
Iron 1mg 3%
Potassium 283mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chopped tomato and cucumber salad is so iconic of Israeli cuisine that it has been dubbed "Israeli Salad," and shows up on the table any time of day—breakfast included. And it's virtually impossible to imagine stuffing a falafel sandwich or enjoying some freshly baked pita and hummus without it.

The truth is, Israelis aren't the only ones who appreciate this simple salad–you'll find similar ones throughout the Middle East and Mediterranean region. Some include fresh herbs, other vegetables, or vinegar. Giora Shimoni's version is nice and simple and makes a great template for embellishment with herbs, cheese, pine nuts, chickpeas, or whatever else strikes your fancy. His only advice? Shimoni says "the secret to a really good Israeli salad is finely chopped vegetables." As for seasoning, he notes "Israelis tend to sprinkle on quite a bit of salt." If you're watching your sodium intake, try sprinkling on some za'atar instead—you'll end up adding more flavor and less salt, especially if you make your own spice blend.

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Ingredients

  • 3 medium tomatoes, cored, seeded, and cut into 1/4-inch dice

  • 1 large Persian cucumbers, or 1 large English cucumber, cut into 1/4-inch dice

  • 1 red bell pepper, cored and chopped into 1/4-inch dice

  • 3 scallions, trimmed, white and light green parts thinly sliced into rounds

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons freshly squeezed lemon juice, from about 1 large lemon

  • Sea salt, or kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Israeli salad
    The Spruce 

  2. In a large bowl, toss together the chopped tomatoes, cucumbers, pepper, and scallions. 

    Toss together
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  3. Immediately before serving, season with olive oil, lemon juice, salt, and pepper. Toss well, taste, and adjust the seasonings if desired. 

    Serve
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  4. Leftover salad will keep, covered in the refrigerator, for 2 to 3 days. 

Tip

  • Small Persian cucumbers and seedless English cucumbers are ideal for this recipe, as they have a crisper, denser texture and thinner skin than American cucumbers. If you've only got American cucumbers on hand, cut them lengthwise and scoop out the seeds before chopping. If the skins are thick and/or waxy, you may want to peel them first.