You are here: Home » Recipes » Israeli Salad Israeli Salad Recipe by Our Cookbook CollectionKitchen 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. PrintEmail The secret to Israeli salad is to evenly dice all the vegetables and have the vegetables at room temperature. Ingredients 1 lemon, halved4 ripe tomatoes, diced4 unpeeled cucumbers, diced1 red onion, diced1 red bell pepper, diced1/2 hot green pepper, seeded and diced3 tablespoons olive oil3 tablespoons parsley, cilantro or mint leaves, chopped1/2 teaspoon Salt and pepper1 teaspoon sumac (optional) Instructions Squeeze juice from one lemon half. Section the other half and finely chop. 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.