Israeli Salad

Fresh Israeli salad in a serving bowl with vibrant vegetables and herbs.

Print Recipe

5 from 2 votes

This simple Israeli Salad has veggies, parsley, and a quick lemon-olive oil dressing.

Prep Time20

Total Time20

Course: Salad, Side Dish, Vegetarian

Cuisine: Healthy, Mediterranean, Vegan, Vegetarian

Keyword: Israeli Salad

Servings: as a side

Author: Chelsea Lords

Cost: $6.12

Equipment

Medium bowl

Ingredients

1-1/2 cups Persian cucumbers 2 cucumbers
1 cup cherry tomatoes
1/4 cup Italian flat-leaf parsley
3 tablespoons diced red onion
1 lemon
1 tablespoon olive oil
1/4 teaspoon paprika
Salt and pepper

US - Metric

Instructions

In a medium bowl, combine the cucumbers, tomatoes, parsley, and red onion.
In a small bowl, stir together 1-1/2 tablespoons lemon juice, oil, paprika, and salt and pepper to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Whisk with a fork. Drizzle dressing over vegetables and stir to coat.

Video

Notes

Storage: It's best to enjoy this salad fresh, as the tomatoes don't last long. If you have leftovers, store them in the fridge for up to 1-2 days, but they may lose some of their crunch.

Nutrition