Israeli salad

Name: Israeli salad
Prep time: 15 min
Total time: 15 min
Ingredients: 4 tomatoes, finely diced; 2 cucumbers, finely diced; ½ red onion, finely diced; 4 tbsp parsley, finely chopped; 1 tbsp mint, chopped (optional); 2 tbsp lemon juice; 3 tbsp olive oil; ¾ tsp salt; ¼ tsp black pepper

Vegetarian

סלט ישראלי · salat yisraeli

Tomatoes and cucumbers chopped very finely with onion and parsley, dressed simply with lemon and olive oil. An everyday chopped salad eaten at almost every meal, from breakfast to falafel.

Israeli salad is an Israeli salad, ready in about 15 minutes and made with tomato and cucumber. It serves 4 and is rated beginner to cook.

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Prep: 15 min
Cook: 0 min
Total: 15 min
Serves: 4
Level: Beginner
Calories: 141

Ingredients

4 servings

4 (480 g) Tomatoes (opens in a new tab), finely diced
2 (600 g) Cucumbers (opens in a new tab), finely dicedSmall Persian or Lebanese cucumbers are best.
½ (55 g) Red onion (opens in a new tab), finely diced
4 tbsp (15 g) Parsley (opens in a new tab), finely chopped
1 tbsp (1.5 g) Mint (opens in a new tab), chopped (optional)
2 tbsp (30 g) Lemon juice (opens in a new tab)
3 tbsp (40 g) Olive oil (opens in a new tab)
¾ tsp (4.5 g) Salt (opens in a new tab)
¼ tsp (0.5 g) Black pepper (opens in a new tab)

Equipment

Method

1
Step 1
Dice the tomatoes (opens in a new tab), cucumbers (opens in a new tab) and onion as small and evenly as you can — about 5 mm — with a sharp knife.
How it looks · Photo: Christina & Peter on Pexels
2
Step 2
Put the diced vegetables in a bowl with the parsley (opens in a new tab) and mint (opens in a new tab). If the tomatoes (opens in a new tab) are very juicy, tip off some of the liquid.
- 1 min
- Mixing bowl (opens in a new tab)
3
Step 3
Just before serving, toss with the lemon juice (opens in a new tab), olive oil (opens in a new tab), salt and pepper (opens in a new tab).
- 2 min
Salt draws out juice, so dress it at the last minute.

About this dish

Origin: Not attributed to one place · Origin disputedKnown in Israel as Israeli salad and among Palestinians and other Arabs as Arab salad; finely chopped tomato-and-cucumber salads long predate the name and are made across the region.Also popular in Israel, Palestine, Jordan, Lebanon
Dish: Breakfast · Lunch · Dinner · Salads · Side dishes
Cooking method: Raw, No-cook
Taste: fresh, citrusy, refreshing
Diet: Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · DASH-style
Worked out from the ingredients. How labels work
Good for: Everyday · Budget-friendly
Cook more with: Tomato · Cucumber · Red onion · Parsley · Lemon juice

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

141 kcal per serving

Calculated

1 serving ≈ 306 g · recipe makes 4

Where the energy comes from

Protein 6%
Carbohydrate 31%
Fat 63%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	141 kcal	46 kcal
Protein	2.3 g	0.7 g
Carbohydrate	12 g	3.9 g
Net carbohydrate	9.5 g	3.1 g
Sugars	6.6 g	2.1 g
Added sugars	0 g	0 g
Fibre	2.5 g	0.8 g
Fat	10.6 g	3.4 g
Saturated fat	1.5 g	0.5 g
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg
Sodium	449 mg	147 mg
Salt equivalent	1.1 g	0.4 g

Vitamins & minerals per serving

Potassium: 552 mg
Calcium: 45 mg
Iron: 1.1 mg
Magnesium: 37 mg
Vitamin A (RAE): 74 µg
Vitamin C: 29 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 36 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: mint.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Use a very sharp knife so the tomatoes are cut cleanly rather than crushed.

Common mistakes

Using a food processor — the vegetables turn to a watery mush.

Serve with

Serve with eggs and labneh at breakfast, or stuffed into pita with falafel.

Storage

Best eaten within an hour of dressing.

Variations

With tahini: Drizzle with tahini sauce, as served in many falafel shops.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 27 Oct 2026 · Updated 8 Nov 2026

Sauces, chutneys & dips for this dish

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Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Tomato, finely diced4 piece · 480 g
Cucumber, finely diced2 piece · 600 g

Used in step 1

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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