Israeli Salad

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 0 mins

This salad's bright and lively flavors make it a welcome visitor all year 'round.

The secret to Israeli salad is to evenly dice all the vegetables and have the vegetables at room temperature.


1 lemon, halved
4 ripe tomatoes, diced
4 unpeeled cucumbers, diced
1 red onion, diced
1 red bell pepper, diced
1/2 hot green pepper, seeded and diced
3 tablespoons olive oil
3 tablespoons parsley, cilantro or mint leaves, chopped
1/2 teaspoon Salt and pepper
1 teaspoon sumac (optional)


  1. Squeeze juice from one lemon half. Section the other half and finely chop.
  2. Place lemon juice and lemon sections in a bowl; add remaining ingredients and toss.

The Book of New Israeli Food, A Culinary Journey, by Jana Gur, 2007.



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