Easy Israeli Salad Recipe
Israeli salad is a light, refreshing mix of tomatoes, cucumbers, bell pepper, and herbs tossed in lemon, olive oil, and sumac. It’s the perfect summer side.
Servings: 8 servings
Calories: 109kcal
Equipment
Ingredients
- 1 pound tomatoes seeded and diced / about 3 medium sized tomatoes, or a mixture of grape, cherry and garden varieties
- 1 pound mini cucumbers diced / or 1 1/2 seedless English cucumbers
- 1 bell pepper diced / preferably red, orange, or yellow
- 2 scallions thinly sliced / use 2 tbsp. chopped chives for a milder flavor
- ⅓ cup flat-leaf Italian parsley washed, dried and finely chopped
- ⅓ cup olive oil
- 1 teaspoon honey (or agave if vegan)
- ¼ cup fresh lemon juice *Adjust to your preferences if you don't like tart flavors
- 2 tablespoons red wine vinegar *Adjust to your preferences if you don't like tart flavors
- 1 teaspoon sumac Add in 1 tablespoon of lemon zest if you don't have sumac.
- salt and pepper to taste
Instructions
- Finely dice tomatoes, cucumbers and bell peppers, then add to a medium mixing bowl.
- In a small bowl, whisk olive oil, honey, lemon juice, red wine vinegar, sumac, salt and pepper together.
- Pour olive oil mixture (dressing) over the diced vegetables.
- Add diced scallions and chopped parsley, then gently toss to combine. Taste and adjust seasoning if necessary.
Notes
- The key to this salad is to cut everything very small. It takes a little more time, but the payoff is worth the effort!
- It can be eaten as a side dish, pile it in a pita for a light lunch or scoop up with toasted pita chips for a snack.
- If mini cucumbers are not in your market, buy the long, thin English cucumbers. Avoid the "regular" cucumbers, their flavor and texture is not as good.
Nutrition
Serving: 1serving | Calories: 109kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 7mg | Potassium: 281mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1239IU | Vitamin C: 35mg | Calcium: 22mg | Iron: 1mg