The 20-Minute Israeli Salad that Goes With Anything!
Israeli salad is light, fresh, and pairs beautifully with just about any entrée. Chopped tomatoes, cucumbers, red onion, and parsley are simply dressed with lemon juice, olive oil, and kosher salt for a bright, refreshing bite. Perfect any time of day—breakfast, lunch, or dinner.
Servings: 6 servings
Calories: 113kcal
Equipment
Ingredients
- 2½ cups tomatoes, diced, about 3 large
- 2 cups Persian cucumbers, diced, about 3-4 mini cucumbers
- 1 cup minced red onion
- ⅓ cup finely chopped parsley
- 1 medium lemon, juiced
- ¼ cup extra virgin olive oil
- 1 tsp Kosher salt
- ½ tsp Za'atar, optional
- Flaky sea salt
- Tahini
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 2½ 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
- Timing: Israeli salad is best fresh. Make about 1 hour ahead and chill, or serve at room temperature—tomatoes will release water if it sits longer.
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
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