Israeli Salad with Za'atar

About This Recipe

Israeli salad (סלט ישראלי) is the most ubiquitous dish in Israeli cuisine — served at every breakfast, alongside every kebab, on every hummus plate and inside every falafel pitta. It is defined by its extremely fine dice: the tomatoes, cucumbers, onions and sometimes peppers are cut as small as possible, creating a texture that is simultaneously crunchy and juicy. The dressing is minimal — lemon juice, olive oil, salt — but the addition of za'atar, the wild thyme and sesame spice blend beloved across the Levant, lifts the salad into something extraordinary. The salad should be prepared freshly and dressed at the last moment, as the salt draws out moisture and the vegetables will become soggy if left to sit.

Ingredients

Serves 4

• 4 mediumvine tomatoes(very finely diced (about 5mm))
• 3 mediumcucumbers(preferably Persian or Lebanese cucumbers, very finely diced)
• 1 mediumred onion(very finely chopped)
• 1 mediumgreen pepper(very finely diced (optional))
• 2 tablespoonsfresh flat-leaf parsley(finely chopped)
• 3 tablespoonsextra-virgin olive oil
• 2 tablespoonsfresh lemon juice
• 1 tablespoonza'atar spice blend
• 0.5 teaspoonsalt
• 0.25 teaspoonblack pepper

Instructions

1. 1

   Dice all vegetables

   Dice the tomatoes, cucumbers, red onion and green pepper as finely as possible — ideally into 5mm cubes. The fine dice is the defining characteristic of an authentic Israeli salad and distinguishes it from a rough-cut salad.

   Smaller dice means more surface area for the dressing to coat and a more uniform texture in every bite.

2. 2

   Combine and season

   Place all the diced vegetables and parsley in a bowl. Add the olive oil, lemon juice, za'atar, salt and pepper.

3. 3

   Toss and serve immediately

   Toss well to combine and coat all the vegetables in the dressing. Taste and adjust seasoning — it should be bright, lemony and fragrant with za'atar. Serve immediately as the salt will draw out moisture from the tomatoes and cucumbers and make the salad watery if left to sit.

Variations

• •

  Add crumbled feta cheese and olives for a more substantial salad.

• •

  Some versions include finely diced radish for extra crunch and peppery bite.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Israeli salad should be made and consumed immediately — it does not keep.

Frequently Asked Questions