Say hello to a vibrant and refreshing Jerusalem Salad that will transport you directly to the bustling streets of Jerusalem! Every crisp bite of this super quick and easy Israeli salad is an irresistible dance of flavors. This salad is not just a dish, it's a culinary journey that will leave your taste buds begging for more.
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This Israeli Salad, also known as a Jerusalem Salad, is a beloved staple in Middle Eastern cuisine, hailing from the vibrant culinary hub of Israel.
This refreshing Arab Salad showcases a medley of finely diced fresh vegetables, which typically include ripe tomatoes, crunchy Persian cucumbers, and zesty bell peppers. It is often complemented by aromatic herbs like parsley or mint and dressed simply with olive oil and freshly squeezed lemon juice.
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This delightful blend of textures and flavors not only celebrates the abundance of fresh produce but also embodies the spirit of togetherness that characterizes Arab salads. Whether served as a side dish or a light main course, this Easiest Jerusalem Salad Recipe is the epitome of simplicity similar to the Cauliflower Tabbouleh.
Serve this with my Za'atar Pita Chips for some added crunch or cut them up and toss them into the salad. I also like serving the Mediterranean Citrus Olives, and Turkish Eggplant Salad alongside this dish or this Roasted Beet Hummus!
Ingredients
Typical Jerusalem salad recipes contain tomatoes, Persian cucumbers, onions, and herbs. This one includes the following:
Ingredient Notes:
Use the best possible extra virgin olive oil that you can find. I buy mine from an olive oil store which allows me to find the freshest possible. Good quality olive oil will have a strong note of pepper at the tail end of tasting it.
See the recipe card for quantities.
Variations
This salad is easy to vary! Here are a few ideas:
- Spicy - add chili pepper flakes
- Herbs - use mint instead of parsley, cilantro for a more Mexican flare, za'atar or sumac for a more Middle Eastern flavor
- Tahini - add a bit of tahini sauce to make the salad creamy
- Peppers - add some bell peppers to change up the taste
- Olives or Avocados - add some olives or avocados to change up the taste
- Chickpeas or Quinoa - use these to add bulk
- Chives - use chives or scallion in place of the onion
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How To Make a Jerusalem Salad: Step-By-Step
This salad is so simple to make:
Step 1: Chop the persian cucumbers by slicing them length-wise and then slicing them length-wise one more time. Then simply slice across. This creates small quarters of cucumbers that are easy to eat.
Step 2: Chop the tomatoes while discarding as many seeds as possible.
Step 3: Chop the remaining onion and parsley. Put everything into a bowl.
Step 4: Add the lemon juice and olive oil. Refrigerate until using.
Top tip
- Use fresh, ripe vegetables. I typically make this in the summer when tomatoes are the freshest.
- Serve at room temperature for the best flavor.
- Use a very sharp knife so the vegetables aren’t crushed while chopping.
- Serve immediately for the best texture.
I love using tomatoes in salads. The Burrata Caprese Salad is an Italian salad where tomatoes are the star ingredient alongside this Nectarine Salad as well.
Storage
Store leftover Jerusalem salad in the refrigerator in an airtight container. Drain any liquids before eating. This salad is best served fresh, but will keep for 1-2 days in the refrigerator once mixed.
Frequently Asked Questions
The name Israeli Salad is used mainly outside of Israel. It was adopted by Jewish immigrants to Israel in the late 19th century. These immigrants found that Kirby cucumbers and tomatoes were a staple in the area.
Simply put, a Greek salad also has feta, and olives, and typically uses mint in place of the parsley. See my Greek Village Salad here.
This salad is used in sandwiches throughout the Middle East. It is stuffed in falafel sandwiches, Sabich Sandwiches (like this one), and other meat sandwiches.
Other Salad Recipes
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xoxoxo
Gwen
Jerusalem Salad
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Ingredients
- 3 kirby or Persian cucumbers
- 2 fresh tomatoes seeded and diced
- ⅓ cup red onion minced
- ½ cup fresh parsley chopped
- 2 tablespoon extra virgin olive oil
- 1 lemon juiced
- sea salt to taste
Instructions
- Slice the cucumbers in half.
- Slice each half into 4 slices lengthwise so you have 8 long slices.
- Hold the long slices together and slice the bunch crosswise into very small pieces.
- Place the diced cucumbers into a large mixing bowl.
- Chop the onion. Add to the bowl.
- Chop the parsley. Add to the bowl.
- Seed and dice the tomatoes. Add to the bowl.
- Add the rest of the ingredients.
- Mix until the vegetables are well coated and combined.
- Taste and add more lemon, oil or salt if needed.
- Best served at room temperature but can be made ahead and chilled for a more refreshing salad.
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