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I love my veggies, but in my Russian-Jewish family I grew up not eating much.Instead, we eat a lot of chopped salads like creamy salads Cucumber Salad, Cucumber Tomato Salad (or Tomato Cucumber Avocado Salad Once we move to the US), and this simple variant Israeli salad recipe.
Israeli salad recipes usually have cucumbers, tomatoes, onions, peppers, and fresh herbs (usually parsley). They are popular in Israel, but also have a history of being served in Persian meals. Fresh chopped veggies are tossed with a simple and refreshing Israeli salad dressing (it’s just a simple lemon vinaigrette!) for a bright and crunchy salad.
Bonus: If you have kids in your family who refuse to eat lettuce and other vegetables, this is a great way to get them to eat healthy salad!
Why You’ll Love This Israeli Salad Recipe
- Fresh, Citrus, Invigorating
- crunchy texture
- 7 Simple Ingredients (Add Salt and Pepper)
- ready in 10 minutes
- Naturally Vegan, Low Carb & Gluten Free
- An easy, healthy side dish that goes with everything!
Ingredients and Substitutes
This section explains how to choose the best Israeli salad ingredients, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.
salad:
- tomato – I used Roma tomatoes, but you can use sliced ​​cherry tomatoes or any other tomato.
- cucumber – Use Persian cucumbers because they have a mild flavor and delicate skin. However, English cucumbers would also work. Peel off any varieties with tough outer skins.
- bell pepper – for color and crunch. I used red bell peppers, but any color you have on hand will work great.
- onion – Sweet, red, or yellow onions will work.
- fresh parsley – Add tasty and colorful decorations. You can also use different fresh herbs such as fresh mint, dill or chives.
Variation: Add Feta Cheese!
About 1/3 to 1/2 cup shredded feta is a good addition.
dressing:
- olive oil – Extra virgin olive oil is the best choice for lemon vinaigrette because it complements the lemon’s tartness and tartness. However, you can use other oils if you prefer.
- lemon juice – Fresh lemon juice is best, but bottled lemon juice Will be for convenience.
- sea ​​salt & Black pepper – Adjust to taste.
How to Make Israeli Salad
This section shows how to make Israeli Cucumber Salad, with detailed step-by-step photos and technical details to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.
- Diced vegetables: Tomatoes, cucumbers, bell peppers and onions.
- make dressing. In a medium large bowl, combine olive oil, lemon juice, sea salt, and black pepper. Tilt the bowl and stir until emulsified.
- Assembling the Israeli Salad. Add chopped vegetables and dressing to a bowl and toss together. (Alternatively, you can place the vegetables in a large empty bowl, toss the dressing in a smaller bowl, then pour the dressing over the salad.)
storage instructions
- shop: Store the salad in the refrigerator for 1-3 days. (You may need to drain excess liquid, which collects at the bottom of the storage container.)
- Meal Prep: Chop up all the veggies, make the dressing ahead of time, and store separately in the refrigerator.
What to Serve with Israeli Salad
Israeli chopped salads accompanies a variety of entrees. Its vibrant flavor and crunchy texture will liven up any meal!
More Fresh Salad Recipes
If you like this easy Israeli salad, you might also like some other quick and tasty salad recipes:
Israeli Salad (10 Minutes!)
This Israeli Salad Recipe takes just 10 minutes! Made with tomatoes, cucumbers, bell peppers, onions, parsley and a simple lemon vinaigrette.
Prepare: 10 minute
all: 10 minute
Serving Size: 4 (adjust according to recipe)
recipe video
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raw material
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instruct
Click a time in the instructions below to start the kitchen timer while you cook.
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Combine olive oil, lemon juice, sea salt and black pepper medium bowl. Tilt bowl and stir until emulsified.
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Add chopped tomatoes, cucumbers, bell peppers, onions and parsley. Throw on the coat.
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recipe notes
Serving Size: 1 cup
nutrient content
Amount per serving. Serving sizes in recipe instructions above.
calories 175.7
fat 14.1 grams
protein 2.3 grams
total carbohydrates 11.7 grams
net carbs 8.3 grams
fiber 3.4 grams
sugar 7.4 grams
Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.
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