How to Make Israeli Salad
A staple of Mediterranean cuisine, Israeli Salad, also known as chopped salad, is celebrated for its incredible freshness, vibrant colors, and satisfying crunch. This simple yet elegant dish features a finely diced medley of fresh vegetables, aromatic herbs, and a light, bright dressing that elevates every ingredient. It’s a versatile side that pairs beautifully with countless main courses, from grilled meats to falafel. This authentic Israeli Salad Recipe delivers that classic, refreshing flavor with minimal effort, making it a perfect addition to any meal.
This guide provides everything needed to learn how to make Israeli salad perfectly every time. More than just a list of ingredients, it offers tips on achieving the signature fine dice, creating the most flavorful dressing, and storing the salad to maintain its crisp texture. Whether seeking a healthy side dish or a light lunch, this easy chopped salad is a delicious and nutritious choice that brings a taste of the Mediterranean to your table.
Key Information Box
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4-6
Difficulty: Easy
Ingredients
1 large English or 3-4 Persian cucumbers, finely diced
2 large Roma tomatoes, finely diced
1 red bell pepper, seeded and finely diced
1/2 a small red onion, finely diced
1/2 cup fresh parsley, finely chopped
1/4 cup fresh mint, finely chopped (optional)
Dressing
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Notes on Key Ingredients
Cucumbers: Persian or English cucumbers are ideal for this recipe. They have thin skins that do not require peeling and contain fewer seeds, resulting in a less watery salad.
Tomatoes: Use firm, ripe tomatoes like Roma. To prevent a soggy salad, it's recommended to deseed them before dicing.
Olive Oil: A high-quality extra virgin olive oil will make a noticeable difference in the dressing's flavor. Choose one with a fruity, robust taste.
Step-by-Step Instructions
Prepare the vegetables and herbs. Thoroughly wash and dry all produce. Finely dice the cucumber, tomatoes, and red bell pepper to a uniform size, approximately a 1/4-inch (≈6mm) dice. Finely dice the red onion and finely chop the fresh parsley and mint.
Combine the salad ingredients. In a large serving bowl, add the diced cucumber, tomatoes, bell pepper, red onion, parsley, and mint (if using). Gently toss the ingredients together to distribute them evenly.
Whisk the dressing. In a separate small bowl, combine the extra virgin olive oil, fresh lemon juice, salt, and black pepper. Whisk vigorously until the dressing is well emulsified.
Dress the salad. Pour the vinaigrette over the chopped vegetables. Gently toss everything together until all the ingredients are lightly coated in the dressing.
Serve immediately for the best texture and flavor. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
Tips for Perfect Results
Uniform Dice: The key to an authentic Israeli salad is the fine, uniform dice of the vegetables. Taking the time to chop everything to a similar small size ensures a perfect blend of flavors and textures in every bite.
Tame the Onion: If the flavor of raw red onion is too sharp, you can mellow it by soaking the diced onion in a bowl of cold water for 10-15 minutes. Drain thoroughly before adding it to the salad.
Dress Just Before Serving: To maintain the maximum crunch and freshness of the vegetables, it's best to add the dressing right before you plan to serve the salad.
Let It Marinate (Briefly): For a slightly more developed flavor, allow the dressed salad to sit for 10-15 minutes at room temperature before serving. This gives the vegetables a chance to absorb the dressing.
Serving Suggestions
This versatile side dish is the perfect answer to the question of what to serve with Israeli salad. It is a classic accompaniment to many Mediterranean and Middle Eastern dishes.
Serve alongside grilled chicken, fish, or kebabs.
Stuff into warm pita bread with falafel or chicken shawarma and a drizzle of tahini sauce.
Present it as part of a meze platter with hummus, baba ghanoush, and tabbouleh.
Pair it with savory dishes like shakshuka for a refreshing contrast.
Storage Instructions
Israeli salad is best enjoyed fresh on the day it is made. If there are leftovers, they can be stored in an airtight container in the refrigerator for up to 24 hours. Note that the vegetables will soften and release more liquid over time, altering the texture. To prepare in advance, the vegetables can be chopped and stored in a separate container from the dressing for up to a day.
FAQ
Q: Why is my Israeli salad watery? A watery salad is usually caused by excess moisture from the cucumbers and tomatoes. To prevent this, use less watery cucumber varieties like Persian or English cucumbers. Additionally, deseeding the tomatoes before dicing them will significantly reduce the amount of liquid released into the salad.
Q: Can this recipe be made ahead of time? Yes, components of this salad can be prepared ahead of time. The vegetables can be chopped and stored in an airtight container in the refrigerator for up to 24 hours. The dressing can also be whisked together and stored separately. For the best and crispiest result, combine the chopped vegetables and dressing just before serving.
Q: What is the best cut of chicken to serve with shawarma? While this recipe focuses on the salad, it pairs perfectly with chicken shawarma. The best cut of chicken for shawarma is boneless, skinless chicken thighs. The higher fat content in thighs keeps the meat juicy, tender, and flavorful, especially when cooked at high heat in a pan or on a grill.
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