Israeli Salad

Israeli Salad

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"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."
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Ingredients

25 m servings 271 cals
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Original recipe yields 5 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Reviews

69
  1. 95 Ratings

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Most helpful positive review

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 &...

Most helpful critical review

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

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 &...

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...

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 o...

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 i...

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.

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. ...

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 i...

I've made this for years, usually for 4th of July or a late June family reunion and it's always a hit. The last few years I started adding in about a cup (2-3) mangoes, small-diced, and substitu...

This is a great salad with flavors that remind me of taboule...thanks for submitting it!