Quick, easy Israeli Salad

Israeli Salad by lynn.gardner
Israeli Salad, a photo by lynn.gardner on Flickr.

I love Israeli Salad, and it’s truly a snap to put together. It makes a delightful side dish at a meal, or stuff it into a pita for a light and satisfying lunch.


6 cucumbers, peeled and chopped
1 red or orange bell pepper, seeded and chopped
1 pint grape tomatoes (I slice in half)
1/2 cup chopped fresh mint
1 cup chopped fresh parsley
5 green onions sliced thin (include white and green portions)
1 tablespoon finely chopped garlic
Juice of two large lemons
Ground black pepper
A pinch or two of sumac (to taste)
A drizzle of olive oil


Combine all ingredients in a large bowl, mix well. Just a drizzle of olive oil is needed with this salad – ignore other recipes that call for 1/4 or 1/2 cup of the stuff as it is way too much and makes the salad high in fat.

If you are not familiar with sumac, it’s a tart seasoning that is a common condiment on Middle Eastern tables. It has a lemony or vinegar-like flavor.

Via Flickr:
"Israeli Salad" from Joan Zoloth’s Jewish Holiday Treats: Recipes & Crafts for the Whole Family (Chronicle Books, 2000). I love this cookbook.

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