Israeli Salad with Pickles and Mint

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4.6 from 54 votes

This Israeli Salad with Pickles and Mint combines diced Persian cucumbers, ripe tomatoes, and large dill pickles with fresh mint for a crisp and tangy mix. The salad is dressed simply with olive oil, fresh lemon juice, and salt, enhancing the fresh flavors. Optional spring greens add a leafy base, making it a refreshing and light salad, suited for warm weather or as a side dish to complement main courses.

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Servings: 4 servings

Calories: 155 kcal

Course: Salad

Cuisine: Middle Eastern

Ingredients

2 pounds Persian cucumber or English cucumbers, peeled and diced
2 pounds tomato ripe, seeded and diced
3 dill pickles large, diced
1 bunch mint chopped, fresh
2 tablespoons extra virgin olive oil
2 lemon or more to taste, fresh, juiced
1/2 teaspoon salt (or more to taste)
1 cup spring greens optional, mixed

Instructions

Cup of Yum

Combine cucumbers, tomatoes, dill pickles and mint in a salad bowl.
In a small bowl, whisk together olive oil, lemon juice and salt. Pour over the salad mixture. Toss vegetables to coat.
Taste the salad. Add additional salt and lemon juice to taste, if desired. Toss again before serving. Make a bed of spring greens (optional) and mound the salad on top. Serve.

Nutrition Information

Calories 155kcal (8%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 315mg (13%) Potassium 974mg (21%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 3195IU (64%) Vitamin C 66.8mg (74%) Calcium 77mg (8%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 155

% Daily Value*

Calories	155kcal	8%
Carbohydrates	22g	7%
Protein	4g	8%
Fat	7g	11%
Saturated Fat	1g	5%
Sodium	315mg	13%
Potassium	974mg	21%
Fiber	5g	20%
Sugar	11g	22%
Vitamin A	3195IU	64%
Vitamin C	66.8mg	74%
Calcium	77mg	8%
Iron	1.7mg	9%

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