Israeli
Israeli Salad
A crisp, finely diced salad of cucumbers, tomatoes, onion, and parsley dressed simply with lemon juice and olive oil. It is served fresh at Israeli tables alongside eggs, hummus, pita, grilled meats, or as part of a mezze spread.
Ingredients
- Persian cucumbers3 small
- Ripe tomatoes2 medium
- Small red onion or white onion1/4
- Fresh parsley leaves1/4 cup, finely chopped
- Fresh lemon juice1 1/2 tbsp
- Extra-virgin olive oil1 1/2 tbsp
- Fine sea salt1/2 tsp, or to taste
- Freshly ground black pepper1/8 tsp
Method
- Trim the cucumbers and dice them very small, about 1/4 inch, without peeling them.
- Core the tomatoes and dice them to the same size as the cucumbers, keeping their juices.
- Finely dice the onion and finely chop the parsley.
- Place the cucumbers, tomatoes, onion, and parsley in a mixing bowl.
- Just before serving, add the lemon juice, olive oil, salt, and black pepper.
- Toss gently until the vegetables are glossy and evenly seasoned.
- Taste and adjust with a little more salt or lemon juice, then serve immediately.
Common questions
Can I substitute regular cucumbers for Persian cucumbers in Israeli salad?
Yes. Use English cucumbers or small garden cucumbers if needed. If the skin is thick or waxy, peel partially or fully. Remove large seeds if watery, and dice small so the salad stays crisp and balanced.
How far ahead can I make Israeli salad?
You can chop the vegetables a few hours ahead and keep them refrigerated separately or lightly covered. For the best texture, add lemon juice, olive oil, salt, and pepper only right before serving so it stays fresh and crisp.
What are the most common mistakes when making Israeli salad?
The biggest mistakes are cutting the vegetables too large, using soggy tomatoes, and dressing too early. Also avoid over-salting before serving. The salad should be finely diced, juicy but not watery, and lightly dressed.
How should I store leftover Israeli salad?
Store leftovers in an airtight container in the refrigerator for up to 1 day. The vegetables will release liquid and soften, so it’s best eaten soon after making. Give it a gentle stir and drain excess liquid before serving again.
What should I serve with Israeli salad?
It works well with hummus, falafel, grilled chicken, fish, pita, or eggs. Serve it as a fresh side with heavier dishes, or spoon it into pita sandwiches and wraps for crunch, acidity, and brightness.