Israeli Salad

  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 0 mins

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
3tablespoons olive oil
3tablespoons parsley, cilantro or mint leaves, chopped
1/2teaspoon Salt and pepper
1teaspoon 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.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 170
  • Fat 11g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 7g
  • Cholesterol 0mg
  • Sodium 310mg
  • Potassium 810mg
  • Carbohydrate 18g
  • Fiber 5g
  • Sugars 10g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 60%
  • Vitamin C 140%
  • Calcium 6%
  • Iron 8%
blog comments powered by Disqus
%d bloggers like this: