A Jerusalem Salad is a fresh and colorful mix of cucumbers, tomatoes, red onion, and parsley tossed in a light lemon dressing. It is crisp, vibrant, and the perfect side for Mediterranean meals. This easy salad adds brightness to everything from grilled meats to warm pita.
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I often serve this Jerusalem Salad alongside roasted chicken or my lamb burger, but it is just as delicious tucked into a pita or paired with creamy hummus. Its light flavors balance rich dishes and add a refreshing bite to any spread.
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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 Jerusalem Salad 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!
Ingredients
You will need the following ingredients to make this recipe for an Israeli Salad:
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. My current favorite is Laconiko Olive Oil.
See the recipe card for quantities.
Variations
This salad is easy to vary! Here are a few ideas:
- Spicy - Add red pepper flakes or Aleppo pepper.
- Herbs - Use mint in place of the parsley.
- Tahini - Add a bit of tahini sauce to make the salad creamy.
- Peppers - Add some bell peppers to change up the taste and texture.
- Olives or Avocados - Add either of these to change the salad.
- Chickpeas or Quinoa - Use these to add bulk.
- Chives - Use chives or scallion in place of the onion.
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.
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, and other meat sandwiches.
Main Course Meals To Serve With This Salad
Let me know your thoughts on this Jerusalem Salad by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
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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