Herbed Israeli Cucumber and Tomato Salad Recipe

Israeli Salad Recipe Ingredients

Everything you need for a classic Israeli salad is simple and fresh:

• Persian cucumbers: firm and nearly seedless, they stay crisp when finely diced.
• Roma tomatoes: firmer and less watery than many varieties. Seeding them prevents the salad from getting soggy.
• Red onion: mild when briefly soaked in cold water.
• Fresh parsley: the herb base for a bright green flavor.
• Fresh mint (optional): adds a cool lift.
• Extra-virgin olive oil
• Fresh lemon juice
• Kosher salt and black pepper

Quantities and the full recipe are included in the recipe card further below.

Variations and Substitutions

This chopped salad adapts well to small changes:

• Add crumbled feta for a Mediterranean twist.
• Use dill instead of parsley or mint for a different herbal note.
• Stir in chickpeas to make it a light, protein-rich main dish.
• Use English cucumbers if Persian cucumbers aren’t available.
• Sprinkle sumac for a lemony tang and an attractive color contrast.
• Add diced bell pepper for extra crunch and color.

Grab These Tools

Only a few kitchen basics are needed:

• A sharp chef’s knife for a precise, even dice.
• A sturdy cutting board with a juice groove if available.
• A large mixing bowl for tossing and seasoning.

How to Make Israeli Salad: An Easy Guide

This salad takes about 20 minutes from start to finish and requires no cooking.

Dice Everything Small

Cut cucumbers, tomatoes, and onion into a uniform dice—about 1/4 inch. Uniform pieces are essential: they give the salad a consistent texture and make every bite balanced.

Seed the Tomatoes

Remove the watery seed pockets before dicing if you prefer a crisper salad. While seeding isn’t strictly traditional (some versions leave seeds in to flavor the dressing), it prevents excess liquid if you plan to make the salad ahead.

Soak the Onion

Soak diced red onion in cold water for 5 minutes, then drain. This reduces sharp sulfur notes and yields a milder, pleasant onion presence.

Toss and Dress

Combine the diced vegetables and chopped herbs in a large bowl. Just before serving, add extra-virgin olive oil, fresh lemon juice, kosher salt, and black pepper. Toss gently, taste, and adjust the seasoning. Dress the salad right before serving to avoid drawing moisture out of the vegetables.

5 Common Mistakes When Making Israeli Salad

Avoid these frequent missteps to keep your salad crisp and bright:

1. Skipping tomato de-seeding: seeds add watery juice that can make the salad soggy.
2. Dicing unevenly: irregular pieces ruin the characteristic texture.
3. Dressing too early: salt pulls liquid from the vegetables; dress at the last minute.
4. Using overly soft tomatoes: overripe tomatoes break down and add too much juice.
5. Not soaking the onion: raw red onion can overpower the mix if not mellowed.

Make Ahead and Storage

Small prep steps make this salad easy to serve later.

Storing Leftovers

• Refrigerate leftovers in an airtight container for up to 2 days.
• Drain off any collected liquid before serving leftovers to restore crispness.

Making It Ahead

• Dice the vegetables a few hours ahead and keep them chilled separately.
• Add the dressing only when ready to serve to keep textures lively.

Freezing Israeli Salad

• Do not freeze—the vegetables become mushy when thawed.

How to Serve This Israeli Salad Recipe

This salad pairs beautifully with grilled mains or as part of a mezze platter.

What to Serve with Israeli Salad

• Grilled mains: complements grilled chicken, beef kafta, or lamb beautifully.
• Skewers: serve alongside chicken or vegetable skewers for a bright contrast.
• Mezze: pair with falafel, hummus, and warm flatbread for a colorful spread.

Israeli Salad Toppings

• Drizzle with a lemon-tahini dressing for extra richness.
• Crumble feta or add olives for briny contrast.
• Spoon over hummus to add a crunchy, fresh topping.

How to Make the Best Israeli Salad: Final Notes + Secrets

A few small habits make a big difference:

• Salt at the end: add salt just before serving to avoid excess moisture.
• Choose firm produce: the firmest tomatoes and crispiest cucumbers keep the salad lively.
• Taste and adjust: a last squeeze of lemon brightens the whole bowl.
• Let the herbs lead: generous parsley keeps the salad fresh and vibrant.

Easy Israeli Salad Recipe (5–20 Minutes)

A fresh chopped salad of cucumber, tomato, red onion, and herbs dressed with olive oil and lemon. Crisp, light, and ready quickly.

Ingredients (serves 6)

• 4 Persian cucumbers (or 2 English cucumbers), finely diced
• 4 firm Roma tomatoes, seeded and finely diced
• 1/2 cup red onion, finely diced
• 1/2 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped (optional)
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Dice cucumbers, tomatoes, and onion into small, even pieces (about 1/4 inch).
2. Soak the diced onion in cold water for 5 minutes, then drain to mellow the flavor.
3. Combine cucumber, tomato, onion, parsley, and mint in a large bowl.
4. Add olive oil, lemon juice, salt, and pepper just before serving. Toss gently to coat.
5. Taste and adjust with more lemon or salt. Serve immediately while crisp.

Notes

Firm tomatoes: choose the firmest tomatoes you can find. Scooping out the seed pockets keeps the salad from becoming watery as it sits.

Nutrition (approx. per serving)

Calories: 85 | Carbohydrates: 6 g | Protein: 1 g | Fat: 7 g | Sodium: 400 mg

Nutrition information is an approximation.