Add this simple Israeli Salad to your meals using fresh, healthy ingredients. This Mediterranean inspired salad uses cucumber, tomatoes, red onion, fresh herbs and a light dressing to create the perfect base for adding grilled chicken, lamb, beef or seafood. 

      

ISRAELI SALAD 

I realize that lately there have been a lot of salads on A Cedar Spoon.

From a recent poll I took of my readers the overwhelming response was that you all want more salads.

Today’s Israeli Salad is a simple salad that I make time and time again.

This salad is often on rotation with my Mediterranean Eggplant Salad and this Persian Tomato Cucumber Salad. 

All of these salads use fresh, simple ingredients along with fresh herbs and a light dressing.

This salad falls nicely into the Mediterranean diet. It is vegan, plant-based and a really nice way to use farmers marker or garden vegetables in the warm months. 

Aside from Lebanon, Israel is another Middle Eastern country that is on my bucket list to visit.

I have heard wonderful things about it and of course am a lover of their food. I know that a trip to Israel would involve such rich history and fresh Mediterranean food.

Since I haven’t been to Israel I can’t tell you what an Israeli Salad tastes like straight from the source but today’s recipe is based off of what I have seen in restaurants and from people that have traveled there. 

As a child that grew up in a family that made Middle Eastern food often I love exploring the food from other countries in that region.

You often find many similarities in the food that the countries in the Middle East eat.

I find Lebanon and Israel to have many common foods, ingredients and recipes including this simple Israeli Salad.

It reminds me of this Easy Lebanese Salad that is made a lot in Lebanon. 

WHAT INGREDIENTS ARE IN THIS ISRAELI SALAD?

FRESH VEGETABLES: Like many Mediterranean inspired salads the star of this salad is the fresh vegetables.

In my Israeli salads I put fresh tomatoes, red onion and Persian cucumbers.

If you can’t find Persian cucumbers, feel free to use English cucumbers or regular cucumbers.

I like to chop my vegetables on the smaller side, which gives the salad a chopped salad feel. 

FRESH HERBS: When I make salad I load on the fresh herbs. You can’t beat the flavor that fresh herbs brings to dishes.

I used mint and parsley in today’s salad. Try adding dill and cilantro.

HOMEMADE DRESSING: Forget store-bought dressings and make your own.

You control what goes into your dressing and can adjust the dressing to your tastes. This dressing is a simple extra virgin olive oil and lemon dressing. 

   

COOKING TIPS AND MODIFICATIONS FOR THIS SIMPLE SALAD:

• Spice up your salad with a variety of spices. I especially like sumac because it goes nicely with the lemon dressing or za’atar for the earthy flavor. Other ideas are paprika, oregano and cayenne pepper. 
• A classic Israeli style salad uses only a few vegetables. You can add in whatever vegetables you have on hand. I think that bell peppers, zucchini and jalapeños go great in this salad. 
• Get creative when using this salad. I love adding this salad as a part of a Chicken Shawarma Rice Bowl, alongside these Grilled Beef Kafta Kebabs, with Tahini Grilled Chicken Breasts or with Shish Tawook Chicken. It can also be a topping for hummus or in pita wraps. 
• Add a protein to your salad to make it a main dish. I especially love adding grilled meats in the summer. Beef, lamb or chicken always work nicely. I also enjoy fresh grilled fish like salmon or cod for a light, summer meal. 
• Another way to bulk up this salad without adding meat is to add beans. I especially like chickpeas or white beans as an addition to this salad.