Finely diced cucumber and tomato tossed with olive oil, lemon and fresh herbs, a bright, essential side at nearly every Israeli meal.
Israeli Salad is a real, traditional Israeli dish, known as Chopped Cucumber, Tomato and Herb Salad. Finely diced cucumber and tomato tossed with olive oil, lemon and fresh herbs, a bright, essential side at nearly every Israeli meal.\n\nIsraeli salad developed among early Jewish settlers in Palestine in the early 20th century, drawing on similar chopped salads found across the Levant, and it became a foundational everyday dish served at breakfast, lunch and dinner alike.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Israeli home cooking, not a generic stand-in for a search term.
Serves 4
Dice the tomatoes, cucumbers and red onion into very small, uniform pieces, roughly the size of small peas.
Toss the diced vegetables together in a large bowl.
Add olive oil, lemon juice and salt, tossing well to coat everything evenly.
Fold in fresh parsley and mint if using.
Let the salad sit for 10 minutes so the flavors meld slightly.
Serve at room temperature alongside nearly any main dish, from grilled meats to hummus and pita.
Dice everything very finely and uniformly β the small, even pieces are what define this salad's characteristic texture.
Salt the salad shortly before serving, not too far in advance, since salt draws out liquid from the tomatoes and cucumbers over time.
Use the ripest tomatoes available, since their quality drives most of the salad's flavor.
Add crumbled feta cheese for a heartier, creamier version.
Some households add diced bell pepper for extra color and crunch.
A version with pomegranate seeds scattered on top adds a burst of sweetness, popular in autumn.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Israeli salad developed among early Jewish settlers in Palestine in the early 20th century, drawing on similar chopped salads found across the Levant, and it became a foundational everyday dish served at breakfast, lunch and dinner alike.
Salting it too far ahead of serving draws out excess liquid from the tomatoes and cucumbers β dress and salt it closer to serving time.
It's best made close to serving, within an hour or two, for the freshest texture and flavor.
It's an extremely versatile side served alongside almost any Israeli meal, from breakfast eggs to grilled meats, hummus and falafel.
Per serving (180g / 6.3 oz) Β· 4 servings total
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