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4.4 of 5 (139)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 65.2
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 308.2 mg
  • Total Carbs: 4.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 0.8 g

View full nutritional breakdown of Israeli Salad calories by ingredient
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Israeli Salad

Submitted by: LOULOUB
Israeli Salad

Introduction

When the ingredients are fresh, salads can be simple yet impressive. This traditional, classic Israeli salad is perfect as a side, salad, or as filling for your pita. When the ingredients are fresh, salads can be simple yet impressive. This traditional, classic Israeli salad is perfect as a side, salad, or as filling for your pita.
Number of Servings: 8

Ingredients

    1 medium cucumber (peeled)
    1 green or yellow bell pepper
    3 medium tomatoes
    3 tbsp extra virgin olive oil
    2 tbsp lemon juice
    1 tsp salt
    1 tsp fresh ground pepper

Tips

Garnish with parsley or green onions.


Directions

Chop all vegetables into small cubes (you can chop them larger if you like). Add olive oil, lemon juice, salt, and pepper. Mix. Enjoy!
Note: Do not make in a metal bowl as the acid from the tomatoes and lemon juice will begin to react.
Note: The longer it sits, the more liquidy it will get.






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Member Ratings For This Recipe


  • Very Good
    27 of 27 people found this review helpful
    In Israel, they often put tons of parsley in this to make it even more fresh tasting. It is a side dish to everything, even at breakfast! - 5/1/09

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  • Very Good
    27 of 27 people found this review helpful
    I make a simular salad; Cucumber, red onion, Tomato, red pepper (instead of green) and Garbanzo beans.....this provides protein; Yummy! - 7/29/08

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  • 27 of 27 people found this review helpful
    Remove the seeds from the cucumber and tomatoes to make it less runny. Add the lemon or lime juice until ready to eat, which will make veggies less soggy. This all just helps a little. Tina - 7/29/08

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  • Incredible!
    22 of 24 people found this review helpful
    Have made this for years...I've also made it with added chopped scallions, fresh parsley, dill, diced avocado and garlic, and have also added feta cheese and subbed balsamic vinegar or fresh lime for the lemon..YUM,YUM,YUM !!! - 11/10/07

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  • Very Good
    17 of 18 people found this review helpful
    This is very yummy! I used hot banana peppers instead of bell peppers and gave it a little kick. All the veggies I used were straight from my garden. - 7/29/08

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  • Incredible!
    9 of 10 people found this review helpful
    In the Southern U.S., we called it Summer Salad and used vinegar and maybe a tsp. of sugar. I add red onions, garlic, sometimes a touch of dill, and lime juice instead of lemon. Throw in celery, carrots, 'shrooms, olives, and feta for a great Greek salad...love the idea for black beans too...delish! - 11/7/07

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  • Good
    8 of 9 people found this review helpful
    I use tomatoes, cucumbers, onion, pickles, zaatar(israeli spice also known as hissop), and I chop everything very small. - 7/29/08

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  • Very Good
    7 of 10 people found this review helpful
    I remember having this salad for breakfast when I went to Israel but I don't remember it contained tomatoes... Just cucumber and pepper, and the cucumber was very finely sliced instead of cubed.
    I also had it in Greece and prepared the same way as in Israel... :-) - 7/29/08

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  • Very Good
    6 of 9 people found this review helpful
    Looks good - love how many variations are shown. I make a version adding red onion, taught to me decades ago at the hardware store by an older couple who were in line with me! I use apple cider vinegar, and like to use avocado in place of most of the oil. Very light and summery. - 9/9/10

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  • Incredible!
    6 of 7 people found this review helpful
    We eat this all the time, but recently started adding fresh chopped cilantro to it. It's fantastic! - 7/29/08

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  • Incredible!
    5 of 5 people found this review helpful
    What a small world. This is a daily salad dish in my country. We call it Arabic Salad. - 12/29/09

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  • Good
    5 of 5 people found this review helpful
    I made this as written w/o salt. I had individuals add salt at the table. This helps preserve the leftovers from becoming mush. My husband and guest liked this better than I did. I would like to try some of the add-ins others suggested. - 8/4/09

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  • Incredible!
    5 of 7 people found this review helpful
    love this, I added black beans and we have rye bread and call it a meal. - 7/29/08

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  • 4 of 6 people found this review helpful
    This comments goes for the VAST majority of recipes on this site:
    I hate it when they don't tell me how much a serving is. Is it 1/2 cup or 1 cup or more or less. If you already know how many servings it makes, then you know how big the servings are. Put that in your recipe!!! - 6/26/13

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  • Incredible!
    4 of 5 people found this review helpful
    I make a big batch of this, using my own veggie add-ins such as onion and omitting the salt. Then I can dress it up and reinvent it as I go, change into Greek one night w/feta & black olives, TexMex one night w/cheddar black beans cilantro and corn, etc. But the original is 5 stars as written. - 8/29/10

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  • 3 of 4 people found this review helpful
    The recipe calls for small pieces "5cm squared;" does this need to be changed to "5mm" pieces? 5cm is about 2 inches; very large for salad in my opinion. 5mm is about 1/5th of an inch; or just less than 1/4 of an inch, if you will. Please advise and correct recipe should it be wrong. - 9/9/10

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  • 3 of 5 people found this review helpful
    I saw a similar recipe years ago with lentils and barley. it was so good, I'll have to make this one. - 9/9/10

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  • 3 of 4 people found this review helpful
    I make something similar, but I add a bit of fresh chopped dill. - 9/9/10

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  • Incredible!
    3 of 4 people found this review helpful
    Funny - I made a salad very similar to this tonight! Quartered cherry tomatoes, peeled & seeded cucumber, parsley, banana peppers, green onions, radishes, and a garlic vinegar vinaigrette. YUM! - 9/9/10

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  • Incredible!
    3 of 3 people found this review helpful
    Awesome! I've made this for years, too. I do just the cucumbers and tomatoes sometimes adding an orange or yellow pepper. Like another reader I add the EEVO, if at all when I plate it. A little Truffle salt adds a big flavor, too. YUM! - 7/19/10

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  • Very Good
    3 of 4 people found this review helpful
    I think I will finely dice my vegs and maybe pick up some hissop/zaatar seasoning. I also will take the seeds out of cukes and tomatoes. - 5/1/09

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  • 3 of 3 people found this review helpful
    I made this but added some onion and it was terrific! (red onion would have been better though) I ate it on flat out bread (wrap) and added spinach leaves! Wonderful! Next time I think I'll venture out to the garden and grab some parsley to mix in. - 2/15/09

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  • Incredible!
    2 of 3 people found this review helpful
    A wonderful, fresh summer salad! I added chopped fresh oregano and a clove of minced garlic. Delicious! Thanks for sharing. - 5/25/11

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  • 2 of 3 people found this review helpful
    I make this and add cubed low fat cheese. - 9/9/10

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  • 2 of 3 people found this review helpful
    I make mine different, instead of green pepper I use sweet onions, I never use any oil and I use red wine vinegar instead of any citrus. I use a more acid, around 1/4c. I usually let it sit for about a day then drain off the extra liquid, it makes it perfect for our taste and not overly acidic. - 5/10/10

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