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Loading...Israeli Salad, known locally as Salat Yerakot, is a bright, crunchy staple served at virtually every meal in Israel. The key is chopping everything extra fine and dressing it simply with good olive oil and fresh lemon juice so the vegetables shine.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 155 kcalCalories
- 14 gFat
- 2 gSaturated Fat
- 9 gCarbs
- 2 gFiber
- 4 gSugar
- 1.5 gProtein
- 590 mgSodium
- 360 mgPotassium
- 32 mgCalcium
- 1.1 mgIron
- 26 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the salad
- 2 cups Persian or English cucumbers, finely diced
- 2 cups ripe tomatoes, finely diced
- 1 small red onion, finely chopped
- 1 small green bell pepper, finely diced
- 1/2 cup flat-leaf parsley, finely chopped
- 1/4 cup fresh mint leaves, finely chopped
For the lemon-olive oil dressing
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 small garlic clove, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground sumac (optional)
Directions
- Wash and dry all the vegetables thoroughly, then pat the tomatoes dry with paper towels to remove excess moisture.
- Finely dice the cucumbers, tomatoes, bell pepper, and red onion into uniform 1/4-inch pieces; Israeli cooks take pride in the small, even cut.
- Place the diced tomatoes in a fine-mesh colander, toss with 1/2 teaspoon of salt, and let them drain over the sink for 10 minutes to concentrate flavor and prevent a watery salad.
- Finely chop the parsley and mint leaves and add them to a large mixing bowl along with the cucumber, bell pepper, and onion.
- Whisk the olive oil, lemon juice, garlic, kosher salt, black pepper, and sumac (if using) in a small bowl until fully emulsified.
- Add the drained tomatoes to the bowl of vegetables and pour the dressing over the top.
- Toss gently but thoroughly until every piece of vegetable is glossy and coated, then taste and adjust salt or lemon juice.
- Serve immediately at room temperature, or cover and chill for up to 30 minutes to let the flavors meld before serving.
Cook’s Notes
- For the most authentic texture, dice everything by hand with a sharp knife rather than using a food processor, which can bruise the vegetables.
- Salting and draining the tomatoes is essential, since untreated tomatoes will water down the dressing within minutes.
- Persian cucumbers are ideal because they have thin skins and tiny seeds, so no peeling or seeding is needed.
- Stir in 1/2 cup of crumbled feta or a drizzle of tahini sauce to turn this side dish into a heartier lunch.
- Pair with warm pita, hummus, and grilled meats for a full Israeli mezze spread.
