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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Israeli salad with a spoon

Israeli Salad

Posted by: Ari Laing

Israeli salad is light, fresh, healthy, and goes well with practically everything! Chopped tomatoes, cucumbers, red onion, and parsley are tossed with fresh lemon juice, extra virgin olive oil, and Kosher salt. Enjoy for breakfast, lunch, or dinner! GF, DF, V, Whole30

recipe +-

Posted by: Ari Laing
Israeli salad with parsley
Print Recipe
5 from 1 vote

Israeli Salad

Israeli salad is light, fresh, healthy, and goes well with practically everything! Chopped tomatoes, cucumbers, red onion, and parsley are tossed with fresh lemon juice, extra virgin olive oil, and Kosher salt. Enjoy for breakfast, lunch, or dinner! GF, DF, V, Whole30
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Breakfast, Dinner, Lunch
Cuisine: Arab, Israeli, Middle Eastern
Keyword: greek cucumber salad, parsley salad, tomato salad
Servings: 6 servings
Calories: 113kcal
Author: Ari Laing

Ingredients

  • 2 ½ cups tomatoes diced, about 3 large
  • 2 cups Persian cucumbers diced, about 3-4 mini cucumbers
  • 1 cup minced red onion
  • cup finely chopped parsley
  • 1 lemon juiced
  • ¼ cup extra virgin olive oil
  • 1 tsp Kosher salt
  • ½ tsp Za'atar optional
  • Flaky sea salt for serving
  • Tahini optional, for serving

Instructions

  • Drain the tomatoes and cucumbers. While you're prepping, place the chopped tomatoes and cucumbers in a large strainer in the sink (or over another large bowl). The vegetables will let off a lot of water. Strain them for 10-15 minutes to prevent the salad from being watered down.
  • Combine, then season and toss. Place 2 ½ cups tomatoes, 2 cups cucumbers, 1 cup red onion, and ⅓ cup finely chopped parsley in a large mixing bowl. Squeeze the juice of one lemon on top, then add ¼ cup olive oil, and 1 tsp Kosher salt. (Add ½ tsp Za'atar, if using.) Toss to combine, then serve immediately, sprinkled with a pinch of flaky sea salt or (my favorite!!) a generous drizzle of tahini.

Notes

  • Israeli salad is best fresh. The tomatoes will become watered down and soggy if they sit for too long. We like to make this about an hour before we eat, then let it hang out in the fridge before serving. Can be enjoyed cold or at room temperature!

Nutrition

Calories: 113kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 395mg | Potassium: 281mg | Fiber: 2g | Sugar: 4g | Vitamin A: 842IU | Vitamin C: 25mg | Calcium: 29mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!