Israeli Salad (Salat Yerakot)

About This Recipe

Israeli salad (סלט ירקות, salat yerakot — literally 'vegetable salad') is arguably the most ubiquitous dish in Israeli cuisine, appearing at virtually every Israeli breakfast table, inside every shawarma and falafel, alongside grilled meats, and as part of every mezze spread. Its defining characteristic is the cut: every ingredient must be diced very small — ideally 5 mm cubes or smaller — not roughly chopped. This ultra-fine dice creates a uniform texture where each bite contains all the flavors simultaneously. The core components are cucumber (ideally the thin-skinned Persian or Israeli variety), ripe tomatoes, and fresh herbs — typically flat-leaf parsley, but often also mint and occasionally green onion. The dressing is minimal: fresh lemon juice, good olive oil, salt, and sometimes a pinch of sumac. Israeli salad is not a dish that benefits from embellishment — its virtue is in its restraint, the quality of the vegetables, and above all the discipline of the knife.

Ingredients

Serves 4

• 4 mediumPersian or Lebanese cucumbers(thin-skinned, about 400 g)
• 4 mediumripe plum or vine tomatoes(about 400 g)
• 1 smallwhite or red onion(very finely diced)
• 4 stalksfresh flat-leaf parsley, leaves only(finely chopped)
• 2 stalksfresh mint leaves(finely chopped, optional)
• 3 tbspextra-virgin olive oil
• 2 tbspfresh lemon juice
• 0.5 tspfine salt(plus more to taste)
• 0.5 tspsumac(optional but adds depth)

Instructions

1. 1

   Dice cucumbers

   Trim the ends off cucumbers but do not peel. Quarter lengthwise, then cut into 5 mm cubes. Transfer to a large bowl.

   The 5 mm uniform dice is the defining characteristic of an Israeli salad — do not use a food chopper, which produces uneven, mushy results.

2. 2

   Dice tomatoes

   Core tomatoes and cut into 5 mm cubes as well, matching the cucumber size. If the tomatoes are very juicy, remove the seed gel and juice before dicing — excess liquid makes the salad watery.

3. 3

   Dice onion

   Dice the onion very finely — smaller than the cucumber and tomato. Rinse briefly under cold water to reduce sharpness, then drain well.

4. 4

   Combine

   Add diced tomatoes, onion, and herbs to the cucumber bowl. Toss gently.

5. 5

   Dress

   Drizzle over olive oil and lemon juice. Season with salt and sumac if using. Toss briefly.

6. 6

   Taste and serve immediately

   Taste and adjust salt or lemon. Serve immediately — the salt draws moisture from the vegetables, and the salad becomes watery if it sits for more than 15 minutes.

Variations

• •

  Add 100 g of diced feta for a heartier Greek-influenced version common in Israeli cafes.

• •

  Za'atar Israeli salad: toss with 1 tsp za'atar spice blend instead of just sumac.

• •

  Include diced green bell pepper and radish for a more substantial version served at traditional Israeli breakfasts.

Storage

Israeli salad cannot be stored — once dressed, it wilts within 30 minutes. Prepare all vegetables and combine them undressed up to 2 hours ahead; add oil, lemon, and salt only moments before serving.

Frequently Asked Questions