Salads
Israeli Salad
Ingredients
- - 4 Persian or Lebanese cucumbers, finely diced
- - 4 ripe tomatoes, finely diced
- - 1/2 red onion, very finely diced
- - 1 small green bell pepper, finely diced (optional)
- - 3 tbsp extra virgin olive oil
- - 2 tbsp lemon juice
- - 2 tbsp chopped fresh parsley
- - Salt, to taste
Method
- Dice the cucumbers, tomatoes, red onion and bell pepper (if using) into very small, uniform pieces - traditionally the size of small peas.
- Combine all the diced vegetables in a large mixing bowl.
- Drizzle with olive oil and lemon juice, then toss well to combine.
- Stir in the chopped parsley and season with salt to taste.
- Serve immediately at room temperature for the best texture and flavour.
Native Name: Salat Yerakot (Vegetable Salad)
Dietary Tags: Pareve, Vegan, Kosher
Cultural Background: This finely diced salad of cucumber, tomato and onion is a daily staple across Israel, eaten at nearly every meal from breakfast to dinner. Rooted in the culinary traditions Jewish immigrants brought from the Middle East and North Africa, its bright simplicity has made it one of the most recognisable dishes of modern Israeli cuisine.
Tips: The finer the dice, the more authentic the texture – many Israeli home cooks dice by hand rather than using a food processor, which can turn the vegetables mushy.
Variations: Add crumbled feta for a dairy version, or diced avocado for a creamier modern take. A splash of sumac adds a tangy Mizrahi accent.
Storage: Best eaten fresh, but keeps in an airtight container in the fridge for up to 1 day (vegetables will release liquid over time).
Reheating: Not applicable – this is a cold salad.
Nutrition: Approx. 90 kcal, 2 g protein, 6 g fat, 9 g carbohydrate per serving.
FAQs:
Q: Why should the vegetables be diced so small?
A: The fine dice is the salad's defining texture, allowing the dressing to coat every piece evenly and creating the classic Israeli-salad mouthfeel.
Q: Can I prepare this salad in advance?
A: It's best made just before serving, as the salted vegetables release water and the salad becomes watery if left too long.
Q: Is Israeli salad naturally kosher for all meals?
A: Yes, made with only vegetables, oil and lemon, it is pareve and can be served with either meat or dairy meals.