It is naturally vegan, gluten-free, keto-friendly with a total prep time of 10 minutes.
What is Israeli Salad?
Israeli Salad aka Jerusalem Salad or Arab Salad is a refreshing and healthy dish that originated in Israel but is widely enjoyed throughout the Middle East. It consists of a simple combination of fresh chopped vegetables: cucumbers, tomatoes, and bell peppers, along with red onions and parsley. The salad is typically dressed with olive oil, lemon juice, salt, and pepper. You might recognise these ingredients in Salad Shirazi (a Persian Salad), Indian Kachumber Salad or Pico de Gallo. – Mango Pico de Gallo While the salad is commonly referred to as Israeli salad, it is also known as Jerusalem salad. The salad was adopted by Jewish immigrants to the Levant in the late 19th century, who used locally grown Kirby cucumber. Other names are salat katzutz (chopped salad), salat aravi (Arab salad) or salat yerakot (vegetable salad) Israeli salad is known for its vibrant colour, crisp texture, and light, tangy flavour. It is often served as a side dish or a topping for various Middle Eastern dishes such as falafel or shawarma. It is a popular choice during hot summer days. While the basic ingredients remain consistent, there can be some variations in the ingredients of Israeli salad. Some people may add additional ingredients like radishes, mint, or cilantro for added freshness and flavour. Others might include ingredients like feta cheese, olives, or avocado to enhance the taste.
Why you will love this recipe
Vegan – all ingredients are plant based and dairy free Gluten-free, paleo, whole 30 and low carb Full of fiber and vitamin C Budget friendly Easy to make with simple ingredients Versatile and goes with so many dishes
Ingredients for Israeli Salad
Tomatoes – use ripe but firm tomatoes that are deseeded. Mushy tomatoes will not work well as they release too much moisture. Cucumber – use persian cucumbers or english cucumbers as these have little seeds and delicate skin that doesn’t require peeling. Red onion – red onion works better than white, particularly in salad recipes Bell pepper – I have used a mix of yellow and red pepper but you can use either. Alternatively, use a red or green chilli which adds heat Lemon juice – use fresh or bottled. Lime juice is a good alternative. Fresh herbs – fresh mint, fresh parsley and fresh cilantro (coriander) Extra virgin olive oil Salt and black pepper to taste
Variations
To the base ingredients above, some Israeli Salads can contain the following
Couscous or pearl cous cous or quinoa Avocado Hummus Pomegranate Chickpeas and feta cheese Tahini lemon dressing Sumac and or za’atar Carrots Radishes
How to make Israeli Salad Instructions
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper Finely chop cucumber, tomato, peppers and red onion then finely chop the herbs. Pour over the dressing and toss to coat the vegetables well. Taste and add extra salt and pepper as required.
What goes well with Israeli Salad
This salad goes great in a falafel pita wrap with plenty of yogurt sauce or Indian mint sauce. Top it on vegan lentil pancakes for extra flavor and crunch. I recently paired this salad with Stuffed Peppers and the flavours did not disappoint! Why not try it for breakfast along with Shakshuka and breakfast diced potatoes.
Storage
Israeli Salad is best eaten on the day it is made. However, leftovers can be stored in an airtight container and kept in the fridge for an extra day. I do not recommend freezing this salad.
Other Salad Recipes
Lentil Salad Chickpea Salad with Avocado Dressing Mango Avocado Black Bean Salad Vegan Greek Potato Salad Instant Pot Orzo Salad As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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