This Jerusalem Salad is a bright, lemony mix of cucumbers, tomatoes, red onion, and parsley in a simple olive oil dressing. It takes fifteen minutes to put together and turns rich mains like lamb or roasted chicken into a lighter, more balanced plate. If you're drawn to crisp, herby chopped salads, my Chickpea Cucumber Feta Salad is another one I make on repeat.
Jerusalem Salad At A Glance
- 🕐 Total Time: 15 minutes (no cooking required)
- 🍽️ Servings: 4
- 🫒 Cuisine Type: Mediterranean / Middle Eastern
- 🍅 Flavor Profile: Crisp cucumber and juicy tomato tossed in a bright lemon and olive oil dressing, savory and herby with fresh parsley
- 📋 Dietary Info: Naturally gluten-free, dairy-free, vegan, and paleo as written
- 📦 Storage Notes: Keeps in an airtight container in the fridge for 1 to 2 days; drain any excess liquid before serving leftovers
- ⭐ Why You'll Love It: A no-cook side that comes together in 15 minutes and holds its own next to rich, savory mains
Save And Summarize This Recipe
Jerusalem Salad earns its place next to almost anything, but it really shines beside a rich main. I serve it often with Roast Chicken or a juicy Lamb Burger, where the cold, lemony crunch cuts through the richness of the meat. It works just as well tucked into warm pita alongside falafel or shawarma.
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This salad also holds its own on a mezze spread. Set it out with Za'atar Pita Chips for crunch, Mediterranean Olives for briny contrast, and Babaghanoush for something smoky and warm. Together they turn a simple table into an easy, colorful spread guests can build their own plate from.
Key Ingredients
You will need the following ingredients to make this recipe for an Israeli Salad:
- Cucumbers: Persian or English cucumbers are the right call here. They have thin skin and far fewer seeds than a regular cucumber, so you get crunch without watering down the dressing. If all you have is a regular cucumber, halve it, scoop out the seeds, then dice.
- Olive Oil: Use the best olive oil you can find. A good extra virgin olive oil should taste peppery at the finish, and since this salad has so few ingredients, that quality really comes through.
- Tomatoes: Seed the tomatoes before dicing. It's a small step, but it keeps the salad from turning watery as it sits, the same way a good Zesty Quinoa Salad With Lemon Vinaigrette depends on a well-balanced dressing to work.
See the recipe card for quantities.
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Variations
- Spicy: Add red pepper flakes or a pinch of Aleppo pepper for heat.
- Herbs: Swap in mint for some or all of the parsley, or use both.
- Sumac: Finish with a light dusting of sumac for a citrusy, tangy note that's traditional in a lot of Middle Eastern versions.
- Creamy: Thin a spoonful of Lemon Garlic Tahini Sauce with water and toss it through instead of the olive oil and lemon dressing.
- Bulked up: Add bell peppers, olives, avocado, or chickpeas to turn this into more of a main.
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.
Recipe Tips
- Dice everything the same size. Small, even pieces make this easier to eat, especially if you're stuffing it into pita or serving it alongside rice.
- Add the dressing right before serving. Lemon juice and salt start pulling moisture out of the vegetables the moment they touch, so toss it together just before you sit down to eat.
- Serve at room temperature. Cold from the fridge mutes the flavor. Let it sit out for 10 to 15 minutes before serving so the lemon and olive oil really come through.
- Use ripe, in-season tomatoes. This salad has nowhere to hide, so it's only as good as the tomato. Summer is when it's best.
Gwen's Pro Tip
- Use a sharp knife. A dull blade crushes the cucumbers and tomatoes instead of cutting cleanly, which releases extra liquid and waters down the dressing faster.
Jerusalem Salad FAQ's
The name "Israeli Salad" is used mostly outside Israel and dates back to Jewish immigrants who settled in the region in the late 19th century, when cucumbers and tomatoes were staple, affordable produce. Similar chopped salads under different names (Arabic salad, Palestinian salad) are common across the wider Middle East. There's no single "correct" name. It's a shared dish with regional variations.
Seed the tomatoes and use Persian or English cucumbers, which hold less water than a regular cucumber. If you're making it more than an hour ahead, salt the vegetables and let them sit in a colander for 10 minutes to drain before adding the dressing.
Yes. Chop the vegetables up to a day ahead and store them separately in the fridge. Add the lemon, olive oil, and salt right before serving so the salad stays crisp instead of going soft.
More Salads To Enjoy
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 (Israeli Cucumber Tomato 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 tablespoons 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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