Israeli Salad
Bright and refreshing, this classic Israeli Salad features a vibrant medley of finely diced cucumber, tomato, bell pepper, and red onion, all brought together with fresh parsley and a zesty lemon-olive oil dressing. Its signature small dice ensures a burst of balanced flavor and delightful texture in every bite, making it a perfect light side dish or accompaniment to any meal.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 78 kcal
Mise en place
Ingredients
Ingredients
- 2 pcscucumber, finely diced
- 2 pcstomato, finely diced
- 1 pcsbell pepper, finely diced
- 0.25 pcsred onion, finely diced
- 0.25 cupfresh parsley, finely chopped
dressing
- 2 tbsplemon juice, freshly squeezed
- 1 tbspolive oil
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
Chef's knife · Cutting board · Large mixing bowl · Small mixing bowl · Whisk · Measuring spoons · Measuring cups
The method
Step by step
- 1
Thoroughly wash and dry all fresh produce, including the cucumbers, tomatoes, bell pepper, red onion, and parsley.
About 2 min
Cook’s note: Ensuring vegetables are completely dry prevents a watery salad and allows the dressing to adhere better.
- 2
Finely dice the cucumbers into uniform 0.5 cm (1/4 inch) pieces.
About 3 min
Cook’s note: For the best texture and flavor distribution, aim for consistent, small dice across all vegetables.
- 3
Finely dice the tomatoes into uniform 0.5 cm (1/4 inch) pieces.
About 3 min
Cook’s note: If your tomatoes are very juicy, you can gently scoop out some of the seeds and pulp to prevent the salad from becoming too wet.
- 4
Finely dice the bell pepper into uniform 0.5 cm (1/4 inch) pieces.
About 2 min
Cook’s note: Any color bell pepper works, but a red or yellow bell pepper adds a touch of sweetness and vibrant color.
- 5
Finely dice the red onion into uniform 0.5 cm (1/4 inch) pieces.
About 2 min
Cook’s note: If you find red onion too pungent, you can soak the diced onion in cold water for 5-10 minutes, then drain and pat dry, to mellow its flavor.
- 6
Finely chop the fresh parsley until it's very fine.
About 1 min
Cook’s note: Use flat-leaf parsley for its robust flavor and tender leaves.
- 7
In a large mixing bowl, combine the diced cucumber, tomato, bell pepper, red onion, and chopped parsley.
About 1 min
- 8
In a small separate bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, and black pepper until well combined and emulsified.
About 1 min
Cook’s note: Freshly squeezed lemon juice is essential for the brightest flavor. Taste the dressing and adjust seasoning if needed.
- 9
Pour the prepared dressing over the vegetables in the large mixing bowl and gently toss with a spoon or spatula until all ingredients are evenly coated.
About 1 min
Cook’s note: Toss gently to avoid bruising the delicate vegetables.
- 10
Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 10 minutes to allow the flavors to meld and the salad to chill.
About 10 min
Cook’s note: Chilling the salad significantly enhances its refreshing quality and allows the dressing to penetrate the vegetables.
- 11
Before serving, give the salad a final gentle toss.
Cook’s note: Taste and adjust seasoning one last time before serving, adding more salt, pepper, or lemon juice if desired.
Per serving
Nutrition
- Calories
- 77.6kcal
- Protein
- 2.1g
- Carbs
- 11g
- Fat
- 3.8g
- Fibre
- 2.5g
- Sugar
- 6.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This vibrant salad is incredibly versatile. Serve it alongside grilled meats, falafel, hummus, or as a refreshing component of a mezze platter. For an extra layer of flavor, consider adding a pinch of dried mint or sumac to the dressing. It's also fantastic scooped into warm pita bread with a drizzle of tahini.
Store leftover Israeli Salad in an airtight container in the refrigerator.
This salad is best served chilled and does not require reheating. If it has been refrigerated for a while, give it a quick stir before serving.