Classic Israeli Salad

Israeli Salad is a reminder that the freshest foods are often the most powerful. Made from finely chopped vegetables, olive oil, and lemon, it’s a dish that celebrates what’s growing right now. You’ll find it on breakfast tables, alongside lunch plates, and served with dinner not as an afterthought, but as an essential part of the meal.

In many homes, this salad is made daily, adjusted by season and by hand. Tomatoes sweeter in summer, cucumbers crisp year-round, herbs picked moments before chopping. There’s no dressing bottle, no complicated technique just vegetables treated with respect. Israeli Salad isn’t about perfection; it’s about freshness, balance, and presence.

It fits beautifully into the Let’s Veg lifestyle because it shows how vegetables don’t need to be transformed to be loved. Sometimes, all they need is a sharp knife, a little olive oil, and a place at the center of the table.

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Classic Israeli Salad

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Israeli Salad is a reminder that the freshest foods are often the most powerful. Made from finely chopped vegetables, olive oil, and lemon, it’s a dish that celebrates what’s growing right now. You’ll find it on breakfast tables, alongside lunch plates, and served with dinner not as an afterthought, but as an essential part of the meal. In many homes, this salad is made daily, adjusted by season and by hand. Tomatoes sweeter in summer, cucumbers crisp year-round, herbs picked moments before chopping. There’s no dressing bottle, no complicated technique just vegetables treated with respect. Israeli Salad isn’t about perfection; it’s about freshness, balance, and presence.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4

Calories: 97

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 3 ripe tomatoes finely diced
• 2 cucumbers finely diced
• ¼ small red onion very finely diced (optional)
• 2 tablespoons fresh parsley finely chopped (optional)
• 1 –2 tablespoons fresh mint finely chopped (optional but traditional)
• 2 tablespoons extra-virgin olive oil
• Juice of ½–1 lemon to taste
• Salt and freshly ground black pepper

Equipment

Salad Bowl

Method

 

1. Chop Finely
2. Dice tomatoes and cucumbers into small, even pieces. The finer the chop, the better the texture.
3. Combine
4. Place vegetables in a bowl. Add onion (if using), parsley, and mint.
5. Dress Simply
6. Drizzle with olive oil and lemon juice. Season with salt and pepper.
7. Toss & Taste
8. Gently mix and adjust seasoning. Add more lemon or salt if needed.
9. Serve Immediately
10. Best enjoyed fresh, right after chopping.

Nutrition

Calories: 97kcalCarbohydrates: 7gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 9mgPotassium: 434mgFiber: 2gSugar: 5gVitamin A: 1045IUVitamin C: 20mgCalcium: 33mgIron: 1mg

Notes

Grow-it-yourself: tomatoes, cucumbers, parsley, and mint all grow easily in pots or gardens.
Breakfast-style: serve with hummus, pita, or eggs.
Extra crunch: add diced bell pepper or radish.
No lemon? Use a splash of apple cider vinegar.

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