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Israelโ€บIsraeli Salad
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Israeli Salad

Israel

Israeli salad developed in the kibbutzim of the early 20th century, where tomatoes and cucumbers grew easily. It is served with falafel, sabich and shakshuka and is a breakfast staple.

A crisp, finely chopped salad of tomato, cucumber and herbs with lemon and olive oil. Served at breakfast, lunch and dinner across Israel.

Authentic Israel Israeli Salad recipe
Prep
15 mins
Cook
0 mins
Difficulty
Easy
Calories
90 kcal
Serves
6
Calories are an estimate based on ingredients used

Ingredients

4ripe tomatoes, finely diced
3small cucumbers, finely diced
1small red onion, finely diced
1 small bunchfresh parsley, chopped
1 small bunchfresh mint, chopped
3 tbspextra virgin olive oil
2lemons, juiced
1/2 tspsalt
1 tspsumac (optional)

Method

1

Dice the tomatoes, cucumbers and onion into 5mm pieces. Drain any excess liquid.

2

Combine the vegetables with the chopped herbs in a large bowl.

3

Whisk the olive oil, lemon juice, salt and sumac, and pour over the salad.

4

Toss and serve immediately so it stays crisp.

Chef's Tip

The key is the size: all the vegetables cut very small and uniform. Dress it just before serving.

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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.
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