Israeli Salad

Ingredients & Substitutions

Here I explain the best ingredients for my Israeli salad recipe, what each one does, and substitution options. For measurements, see the recipe card.

Israeli Salad Vegetables:

• Tomatoes – I usually go with Roma tomatoes. Cherry tomatoes work too, or honestly, whatever kind you have on hand. Just dice them up small.
• Cucumbers – I like using Persian cucumbers because they’re mild and don’t need peeling. English cucumbers work as well. If the skins are thick, I just peel them.
• Bell Peppers – I used red for some color and crunch. Any color will work, and sometimes I mix a few if I have them.
• Onion – Red onion is my go-to for a little bite, but sweet or yellow onions work just as well.
• Fresh Parsley – Adds flavor and brightness. You can swap in mint, dill, or chives if that’s what you have around.

Dressing:

• Olive Oil – I like using extra virgin olive oil because it pairs really well with the lemon, but if you don’t have it, any neutral oil like avocado oil works too.
• Lemon Juice – Fresh is always best for the brightest flavor, but I’ve definitely used bottled lemon juice when I’m short on time and it still tastes great.
• Sea Salt & Black Pepper

VARIATION: Add feta cheese!

About 1/3 to 1/2 cup of crumbled feta is a great add-in if you want to make it a little more savory. You could also toss in other cheese like goat cheese or shaved parmesan.

How To Make Israeli Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Dice the veggies. Chop up the tomatoes, cucumbers, bell peppers, and onions into small pieces. The smaller the chop, the better the flavor in every bite.
2. Make the dressing. In a medium to large bowl, mix together the olive oil, lemon juice, salt, and pepper. I like to tilt the bowl and whisk until it looks nice and smooth.
3. Assemble the Israeli salad. Add the chopped veggies to the bowl with the dressing and toss it all together. You can also mix the dressing separately and pour it over if that’s easier.

Serving Ideas

If you’re wondering what to serve with it, here are some of my favorite ways to turn this Israeli salad into a full meal:

• Chicken or Fish – I usually serve this with Mediterranean chicken or baked cod when I want something fresh and easy. It adds a nice, cool contrast to warm mains.
• Lamb – I love grilling up lamb kofta kebabss in the summer, but if it’s raining, I’ll make air fryer lamb chops instead. This salad goes with both.
• Beef – You can’t go wrong pairing it with a juicy burger or a simple sirloin steak. If it’s nice out, I like to throw the steak on the grill.
• Hummus – For more of a classic spread, I’ll add a bowl of caulfilower hummus and some pita bread and gyros. I usually use my almond flour pita, but any kind works.