Fresh and Vibrant Israeli Salad

 

If you’re craving a dish that’s light, refreshing, and bursting with flavor, look no further than the Israeli Salad. Ready in under 20 minutes and packed with nutrient-rich vegetables and heart-healthy olive oil, this iconic dish is a cornerstone of Israeli cuisine, celebrated for its simplicity and vibrant ingredients. Known for its finely chopped vegetables and zesty dressing, Israeli salad is a versatile side dish or breakfast staple, often enjoyed with warm pita, falafel, or shawarma.

The beauty of Israeli salad lies in its adaptability and ease of preparation. Whether served at room temperature for maximum flavor or chilled for a refreshing bite — I prefer mine chilled — , this salad is perfect for any occasion—be it a summer barbecue, a casual lunch, or a healthy snack.

Israeli Salad

For the Salad:
1 lb. cucumbers, diced
1 lb. fresh ripe tomatoes, seeded and diced
1 pkg. Melissa’s mini peppers
½ c. minced fresh parsley

For the Dressing:
2 T. extra virgin olive oil
Juice of 1 lemon
¼-½  t. kosher salt

Slice each cucumber in half lengthwise. Cut each half into 2 long, thin strips (4 strips total per cucumber). Dice them into small pieces. If you prefer a seedless salad, scoop out the cucumber’s seed-filled center before dicing. Place the diced cucumbers in a large mixing bowl.

Remove the stem end of your mini pepper, slice it in half, and slice each half into 3-4 thin strips. Dice those strips into small pieces.

To the bowl, add the diced tomatoes, and minced parsley.

In a small bowl, whisk together olive oil, lemon juice, and kosher salt until emulsified.

Drizzle the dressing over the vegetables. Toss gently until everything is well coated.

Serve immediately at room temperature for the best flavor, or chill for 15–20 minutes for a refreshing twist. Enjoy as a side dish, stuffed in a pita, or on its own!

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