This Israeli Salad Recipe is fresh, crisp, simple, and incredibly refreshing. Made with finely chopped cucumbers, tomatoes, red onions, parsley, lemon juice, and olive oil, this classic Mediterranean salad is light, healthy, and perfect with almost any meal.
It’s one of those everyday salads that comes together in minutes but instantly makes the table feel fresher and more complete. Serve it with grilled meats, wraps, falafel, shawarma, kebabs, or even simple rice dishes.
Living in Israel, this is the kind of salad you see everywhere and eat almost daily. It’s served at breakfast, lunch, and dinner, usually in a big bowl placed right in the center of the table.
And honestly, once you start making it regularly, you understand why. It’s simple, fresh, healthy, and somehow goes with absolutely everything. In our home, there is almost always some kind of fresh salad on the table, and this salad is one of the easiest versions to throw together quickly.
The key is chopping everything small so you get a little bit of everything in every bite. The lemon juice and olive oil keep it light and refreshing while the parsley adds freshness that makes the whole salad taste bright and vibrant.
Why You’ll Love This Salad
- Fresh, healthy, and refreshing
- Easy everyday salad recipe
- Made with simple ingredients
- Naturally vegan and gluten-free
- Perfect side salad for Mediterranean meals
- Light lemon and olive oil dressing
- Quick to make
- Great for meal prep
Ingredients and Substitutes
- Cucumbers – Crisp cucumbers are the base of this salad. Persian cucumbers work especially well because they are less watery and have fewer seeds.
- Cherry tomatoes – Sweet juicy tomatoes add freshness and color. You can also use Roma tomatoes or regular tomatoes chopped small.
- Red onion – Adds sharpness and crunch. Soak the onions briefly in cold water if you prefer a milder flavor.
- Fresh parsley – Adds freshness and classic Mediterranean flavor.
- Lemon juice – Fresh lemon juice gives the salad its bright refreshing flavor.
- Olive oil – Use good-quality olive oil for the best flavor.
- Salt and black pepper – Simple seasoning helps bring all the fresh flavors together.
Step-by-Step: Chopped Israeli Salad
Chop the vegetables
Finely chop the cucumbers, tomatoes, red onions, and parsley.
Make the salad
Place everything in a large salad bowl.
Dress the salad
Add the lemon juice, olive oil, salt, and black pepper. Toss well until evenly combined.
Serve
Serve immediately or chill briefly before serving.
Israeli Salad Recipe
This Israeli Salad Recipe is fresh, healthy, and easy to make with chopped cucumbers, tomatoes, onions, parsley, lemon juice, and olive oil. A refreshing Mediterranean salad perfect for serving with grilled meats, wraps, and everyday meals.
Video
Ingredients
- 3 med Persian cucumbers finely chopped
- 1½ cups Cherry tomatoes chopped
- ¼ small Red onion finely chopped
- ¼ cup Fresh parsley chopped
- 2 tbsp Lemon juice
- 2 tbsp Olive oil
- ½ tsp Salt
- ¼ tsp Black pepper
Method
- Finely chop the cucumbers, tomatoes, red onion, and parsley.3 med Persian cucumbers, 1½ cups Cherry tomatoes, ¼ small Red onion, ¼ cup Fresh parsley
- Place everything in a large bowl.
- Add the lemon juice, olive oil, salt, and black pepper.2 tbsp Lemon juice, 2 tbsp Olive oil, ½ tsp Salt, ¼ tsp Black pepper
- Toss well until evenly combined.
- Serve immediately or chill briefly before serving.
Notes
- Finely chopping the vegetables gives the salad its classic texture.
- Persian cucumbers are ideal because they stay crisp and fresh.
- Add feta cheese for a richer variation.
- Best served fresh but can be refrigerated for up to 2 days.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Chop the vegetables evenly for the best texture.
- Use ripe tomatoes for the best flavor.
- Add the dressing just before serving for the freshest salad.
- Persian cucumbers work best because they stay crisp.
- Chill the salad slightly before serving on hot days.
Ways to Serve Israeli Salad
- Serve with grilled chicken or kebabs
- Add to pita sandwiches or wraps
- Serve alongside hummus and falafel
- Pair with shawarma or gyros
- Serve with rice dishes or roasted meats
- Add feta cheese for extra richness
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- The vegetables will release some liquid over time, so stir before serving.
Frequently Asked Questions
It is traditionally made with finely chopped cucumbers, tomatoes, onions, parsley, lemon juice, olive oil, salt, and pepper.
Persian cucumbers work best because they are crisp and less watery, but English cucumbers also work well.
Yes. You can chop the vegetables ahead and add the dressing just before serving.
Yes. It’s made with fresh vegetables, olive oil, and simple ingredients, making it naturally healthy and refreshing.
Absolutely. Many people add feta cheese, bell peppers, mint, or even avocado.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
We just got back from visiting Israel and I think I ate this salad every single morning at breakfast 😂 I was so happy to find your recipe because I’ve been craving it ever since. Made a big bowl today with tomatoes from the garden and it was exactly what I wanted.
Haha yes, Israeli breakfast without a chopped salad almost feels incomplete! Fresh garden tomatoes must have made it even better. So glad the recipe brought a little bit of your trip home with you.