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Recipes

How to Make Traditional Israeli Salad

This article is written by a student writer from the Spoon University at DePaul chapter.

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

Difficulty:BeginnerPrep time: 10 minutesCook time: minutesTotal time: 10 minutesServings:6 servings

Ingredients

Instructions

  1. slice and chop cucumber

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

  2. peel and mince

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

  3. seed and dice tomatoeds

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

  4. chop parsley

    Finely chop parsley leaves. Add to bowl.

  5. olive oil

    Add olive oil, lemon juice, and salt.


  6. Mix. Enjoy.