Classic Israeli Salad Recipe
This simple salad is fabulous with almost anything. I will make a big batch. Leave it undressed in the fridge and dress it as needed.
Ingredients
- 2 small lebanese cucumbers, diced small
- 2 red peppers, diced small
- ½ red onion, peeled and diced small
- About 10 cherry tomatoes, halved, then
- quartered and cut a little smaller (if you
- have the patience)
- Handful fresh Italian parsley, leaves only
- Handful fresh mint, leaves only
- ¼ cup fresh lemon juice (1-2 lemons)
- ⅓ cup extra virgin olive oil
- 1 clove garlic
- 1 tsp. honey, optional
- Salt and pepper to taste
- Sprinkling of zaatar or sumac for the top
- of the salad, optional
Instructions
- 1
Add all the chopped veggies to a large bowl.
- 2
Chop the parsley and mint, add to the bowl.
- 3
Toss everything together.
- 4
Mix the lemon juice, olive oil, garlic and honey in a small bowl, toss into the salad and mix well.
- 5
Taste for salt and pepper. Sprinkle with zaatar or sumac. Serves 6
Tips & Storage
- How to Store
- Store in an airtight container in the refrigerator. Most sides keep well for 3-4 days. Dress salads just before serving to keep them crisp.
- Make Ahead Tip
- Many sides can be prepped in advance. Chop vegetables and make dressings ahead of time, then assemble just before serving.
- Serving Tip
- This pairs well with a variety of main dishes. Try it alongside grilled chicken, fish, or a hearty soup for a complete meal.
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Frequently Asked Questions
How do I make Classic Israeli Salad?
This Classic Israeli Salad recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 15 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this classic israeli salad?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.