Israeli Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 min
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Total Time
11 mins
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Servings
4
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Calories
147 kcal
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Course
Salad
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Cuisine
Middle Eastern
Israeli Salad
Description
The Israeli Salad features a blend of finely diced fresh vegetables including cucumbers, Roma tomatoes, red onion, and bell peppers in various colors. Finely mincing the ingredients creates a uniform texture that is crisp and juicy. The salad includes minced parsley and an optional touch of mint, which add herbal freshness and subtle complexity.
A simple dressing of olive oil and lemon juice, seasoned with salt and pepper to taste, lightly coats the vegetables. This dressing enhances the natural flavors without overpowering them, leaving the salad bright and zesty. The texture remains crunchy and light, suitable for serving immediately or after short refrigeration.
It pairs well as a side dish with a variety of meals or stands alone as a healthy salad. While it can be refrigerated for up to two days, the texture is best when served freshly prepared, as tomatoes can soften and become mealy over time. Choosing firm Roma tomatoes and Persian or English cucumbers helps maintain a crisp bite.
Ingredients
- 1 1/2 cups cucumber finely diced
- 1 cup Roma tomato seeded and finely diced
- 1/4 cup red onion minced
- 1 cup bell pepper finely diced, you can use red, orange, yellow or a combination of colors
- 1/4 cup parsley minced, leaves
- 1 tablespoon mint minced, optional, leaves
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- salt to taste
- black pepper to taste
Instructions
- Place the cucumber, tomato, onion, bell peppers, parsley and mint (if using) in a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
- Pour the dressing over the vegetables and toss to coat evenly.
- Serve immediately, or cover and refrigerate for up to 2 days. I recommend serving this salad right away.
Notes
- Use Persian or English cucumbers peeled and seeded if using waxed cucumbers to avoid bitterness and excess moisture.
- Roma tomatoes are preferred for their firmness and fewer seeds to keep salad texture fresh.
- Any color bell pepper can be used to add vibrant color and slight sweetness.
- Best served fresh, though salad can be refrigerated up to two days; note that tomatoes soften with refrigeration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 6mg | 0% |
| Potassium | 218mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1700IU | 34% |
| Vitamin C | 60.3mg | 67% |
| Calcium | 18mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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