Israeli Salad Recipe - Allrecipes.com
Israeli Salad Recipe
  • READY IN 25 mins

Israeli Salad

Recipe by  

"Israeli salad can typically be found at the many falafel street stands all over Israel. It is served on its own as a side dish or inside a pita sandwich wrap. This fresh, light, and colorful salad is sure to become a favorite for your family. Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves. Goes great in a pita with falafel, hummus, and tahini, but also works as a side dish with any middle eastern, Greek, or even north African food."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
ADVERTISEMENT

Directions

  1. Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.
Kitchen-Friendly View
  • PREP 25 mins
  • READY IN 25 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jul 15, 2011

i visited Israel in June and nearly every meal came with this type of salad, even breakfast! even so, i have made this many times and usually emulsify the olive oil, lemon juice, garlic, salt & pepper and then drizzle that over the mixed veggies. blending it helps intensify the flavor IMHO. a tip i learned in Israel is to grate the lemon peel of the lemon used. again, the flavor is just kicked up a notch. nice if you like lemon as I do. (7/11) --so i made this and immediately ate a big bowl with a panzella cracker. just super fresh, clean flavors, delicious. i used persian cukes & followed recipe exactly. while licking the bowl it occured to me that chick peas and some feta would make it spectacular. and that second bowl was indeed. (oh yeah, fresh tomato was the only item i didn't have. i did have a can of muir glen diced toms but decided to wait until i put everything else together. honestly, i thot it was perfect w/o them. i only drizzled olive oil as well.)

 
Most Helpful Critical Review
May 11, 2011

I always add back olives, leave out the mint and put a bit of red wine vinegar rather than lemon juice.

 
Oct 08, 2009

I stuffed this into a pita picket. I am thinking that it would be easier to manage if it was rolled like you would a burrito, as the filling would fall out if you just rolled it pita style. This was really good! The only thing, the garlic was a bit much for us, so next time I will add garlic to taste! Great recipe though!

 
Feb 05, 2010

Yummy combination of flavors. I loved the parsley, mint and lemon - so simple. Took a lot more prep time than I imagined it would - lots of peeling and seeding and chopping. WAY too much olive oil. I would at least halve it and drizzle slowly till you get the consistency you want. Too much salt for my liking too so I will play with that. Nice and refreshing and will definately make again though!! Served in a pita pocket with some cream cheese.

 
Sep 02, 2011

So good! Don't make ahead though, I made the huge mistake of making this the night before and the dressing leached all the liquid out of the tomatoes and cucumbers and it was like soup. When it was fresh it was fabulous. If you want to do anything ahead of time, just keep the dressing separate and dress at the last minute. I should have known this, but I wasn't thinking. Definitely keep the mint, it gives a little something, you can't even tell it's mint, it just tastes herbal and good.

 
Oct 13, 2009

Mmm I loved the mix of flavors! My boyfriend had his in a pita with hummus and I kept mine as a salad, and we both enjoyed. I liked this because all the ingredients were things I already had in...yay for convenience! And deliciousness =) Thanks Maslow

 
Mar 02, 2010

This a great salad. I added in shredded cabbage to add volume and crunch, and used only 3-5 graded garlics. I only used a drizzle of olive oil and added more lemon than the recipe calls for. I subbed dried mint for fresh and added in 1/4 of a chopped jalepeno. It was delicious. Thanks for the great recipe!

 
Nov 24, 2009

This was really good! Was surprised at the amount of cukes needed, but it ended up great! Substituted 3 Hot house for the roma. I served it with moussaka and a pumpkin bread loaf from this site.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 1415 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Food on Fire
Food on Fire

Find out what to cook for your next BBQ.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Thai Cucumber Salad

Learn how to make this delicate cucumber salad, full of Thai flavors.

Adrienne's Cucumber Salad

This refreshing salad sets off crisp vegetables with a tangy marinade.

Southwestern Potato and Corn Salad Dinner

This tasty veggie-centric meal only tastes expensive!

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States