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Refreshing Israeli Salad Recipe with Zesty Lemon Dressing

Israeli salad recipe - featured image

A quick and easy Israeli salad featuring fresh cucumbers, ripe tomatoes, and a zesty lemon dressing. Perfect for summer, this light and satisfying salad is great as a side or a healthy snack.

Ingredients

Scale
  • 2 medium cucumbers, peeled and finely diced (about 2 cups / 300g)
  • 3 medium ripe tomatoes, chopped into small cubes (about 1 ½ cups / 250g)
  • ½ small red onion, finely minced (about ¼ cup / 40g)
  • ½ cup fresh flat-leaf parsley, chopped (about 15g)
  • 2 tablespoons fresh mint leaves, finely chopped (optional, about 5g)
  • ¼ cup freshly squeezed lemon juice (about 60ml)
  • ¼ cup extra virgin olive oil (about 60ml)
  • 1 small garlic clove, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Optional: diced bell peppers, sprinkle of sumac

Instructions

  1. Wash all fresh produce thoroughly. Peel cucumbers if skin is thick or waxed, then finely dice.
  2. Chop tomatoes into small cubes and mince red onion finely.
  3. Chop parsley and mint leaves (if using) and place all vegetables and herbs in a mixing bowl.
  4. In a small bowl or jar, combine lemon juice, olive oil, minced garlic, salt, and pepper. Whisk or shake vigorously until emulsified.
  5. Pour the lemon dressing over the diced vegetables and herbs. Gently toss until well coated.
  6. Cover the salad and chill in the refrigerator for at least 10 minutes to let flavors meld.
  7. Give the salad a final toss, taste, and adjust seasoning if needed. Serve chilled or at room temperature.

Notes

Drain excess tomato juice before mixing to prevent sogginess. Use freshly squeezed lemon juice for best flavor. Let salad rest in fridge for at least 10 minutes before serving to enhance flavors. Handle herbs gently to preserve color and freshness.

Nutrition

Keywords: Israeli salad, lemon dressing, summer salad, fresh salad, healthy salad, vegan salad, gluten-free salad