Israeli Salad Recipe
A refreshing Middle Eastern chopped salad, called Israeli Salad, that is healthy, vegan and gluten-free. Clean flavors, plant-based, detoxing, and perfect for summer! Best made when tomatoes are in season!
How to Make the Best Israeli Salad
This classic Israeli Salad is a celebration of fresh, vibrant vegetables at their finest. Also known as “salat yerakot” in Hebrew, this beloved Middle Eastern dish showcases the simple beauty of perfectly diced tomatoes, cucumbers, and peppers dressed with bright lemon and quality olive oil. It’s a staple on Israeli breakfast tables and mezze spreads alike.
What makes this salad truly special is the technique—taking the time to dice each vegetable into tiny, uniform pieces allows all the flavors to meld together in every single bite. The combination of crunchy cucumber, juicy tomatoes, and crisp bell peppers creates a refreshing texture, while fresh herbs like parsley, mint, or cilantro add layers of aromatic flavor.
Whether you’re serving it alongside falafel and hummus, as a light lunch on its own, or as a healthy side dish for grilled meats, this vegan and gluten-free salad is sure to become a summer favorite. Make it when tomatoes are at their peak and you’ll understand why this simple recipe has stood the test of time.
Israeli Salad
A refreshing Middle Eastern chopped salad, called Israeli Salad, that is healthy, vegan and gluten-free. Clean flavors, plant-based, detoxing, and perfect for summer! Best made when tomatoes are in season!
Ingredients
Salad
Dressing
Instructions
Prepare the Salad
- Chop the tomatoes, cucumber, red onion, red bell pepper, yellow bell pepper, and fresh herbs into a very small fine dice. The smaller, the better. Take your time with this and a sharp knife really makes this easier!
- Place all the chopped vegetables and herbs in a large bowl.
Dress and Serve
- Toss the salad with the lemon zest, olive oil, lemon juice, salt, and pepper.
- Taste and adjust lemon and salt to your liking. Serve immediately for best freshness.
Notes
- Use the ripest, most flavorful tomatoes you can find—this salad is best made in summer when tomatoes are in peak season.
- The key to authentic Israeli salad is cutting all vegetables into very small, uniform pieces.
- This salad is best served fresh but can be refrigerated for a few hours. Note that it will release liquid as it sits.
