I love a good chopped salad to round out a meal, some of my favorites include burrata salad, blackberry salad, chicken chopped salad and chopped Greek salad. This vegan Israeli salad is so easy to make and is a unique addition to any meal. Try serving it alongside homemade falafel, chicken shawarma or shish kabobs with hummus and pita for a memorable dinner! You can never go wrong with a fresh and colorful salad, especially during the warmer months. This gluten-free Israeli salad is so simple to prepare, and is always a welcome addition at any potluck or party.
Israeli Salad Ingredients
To make this recipe, you will need cucumber, tomato, red onion, bell pepper, fresh parsley, fresh mint leaves, extra virgin olive oil, fresh lemon juice, salt and black pepper.
How Do You Make Israeli Salad?
The first step is to finely chop your veggies. In this case I’ve used cucumber, tomatoes, red onion, yellow bell peppers, orange bell peppers and parsley. A simple dressing of lemon juice, olive oil, salt and pepper goes over the top. Toss everything together and you’re ready to eat.
Tips For Israeli Salad
I typically use Persian cucumbers or English cucumbers for this salad. You can use traditional waxed cucumbers, but you’ll want to peel them first and scoop out the seeds. You can use any color of bell pepper that you have on hand. Be sure to use freshly squeezed lemon juice, not the kind that comes in a bottle. Fresh herbs are best here – I don’t recommend using the dried version. This salad can be made up to 2 days before you plan to serve it. Keep in mind that tomatoes can become mealy when stored in the fridge, so I do think the texture is best on this salad when served right away. Be sure to chop your vegetables into similar sized small pieces for the best end result. You can use other herbs in this salad such as dill or basil.
Israeli Salad Variations
While this recipe is on the traditional side, you can add other non-traditional ingredients to your salad to make it your own!
Protein: Add diced grilled chicken breast or grilled flank steak to make it a meal. This salad also makes a great topping for grilled lamb chops. Cheese: Add crumbled feta cheese or goat cheese for a fun twist. Olives: This salad would be great with sliced green or kalamata olives. Spice: Add 1/2 of a minced jalapeno pepper for a spicy version of this salad. Or you can add crushed red pepper flakes to the dressing! You can also add spices like sumac or za’atar to the dressing. Grains: Add some cooked grains such as quinoa, bulgur wheat, brown rice or farro. Beans: Chickpeas or white beans are a great addition to this salad.
This salad is so versatile, you can serve it as-is, in a sandwich, over greens, or even as a topping for grilled salmon. However you decide to serve it, it’s sure to be a hit!
