It has been two months since I left Israel, and my tastebuds cannot seem to forget the cuisine. The one thing I miss more than the falafel, the shawarma, or the homemade hummus is the chilled freshly chopped Israeli salad featuring crisp cucumbers and ripe tomatoes.

I began to crave this salad more than anything else, so I decided to indulge in the nostalgic recipe that turned out to be incredibly easy. This is a simple yet delicious salad that can be eaten anytime of the day. I hope you enjoy it as much as I did.

Israeli Salad

  • Prep Time:10 minutes
  • Cook Time:0 minutes
  • Total Time:10 minutes
  • Servings:6
  • Easy


  • 1 large cucumber
  • 2 large ripe tomatoes
  • 1/3 cup minced red onion (usually about 1/4 of the onion)
  • 1/2 cup fresh parsley
  • 3 tablespoon extra virgin olive oil
  • 3 tablespoon lemon juice
  • 1 pinch salt
  • Step 1

    Cut cucumber lengthwise into thin strips. Finely chop. Add to large bowl.

  • Step 2

    Slice the red onion in half, peel off the skin, then finely mince. Add to bowl.

  • Step 3

    Slice the tomatoes in half. Seed, then dice. Add to bowl.

  • Step 4

    Finely chop parsley leaves. Add to bowl.

  • Step 5

    Add olive oil, lemon juice, and salt.

  • Step 6

    Mix. Enjoy.