Best 5 Israeli Vegetable Salad Recipes

Craving a crunchy, flavorful, and refreshing salad? Look no further than Israeli vegetable salad, a vibrant dish bursting with Mediterranean flavors that will tantalize your taste buds. Originating from Israel, this colorful salad showcases a delightful mix of fresh vegetables, herbs, and zesty dressing, making it a perfect side dish or light lunch option. Whether you're a seasoned salad enthusiast or new to the culinary world, this guide will provide you with the essential steps and ingredients to create an authentic and delicious Israeli vegetable salad that will transport you to the heart of the Mediterranean.

Here are our top 5 tried and tested recipes!

CLASSIC ISRAELI SALAD (PAREVE)

Classic Israeli Salad (Pareve) image

An easy, vegan recipe for classic Israeli salad, made with diced tomatoes, cucumbers, and bell peppers, simply tossed with olive oil, lemon juice, and salt.

Provided by Giora Shimoni

Categories Side Dish Lunch Dinner Salad

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

3 medium tomatoes, cored, seeded, and cut into 1/4-inch dice
3 Persian cucumbers, or 1 large English cucumber, cut into 1/4-inch dice
1 red bell pepper, cored and chopped into 1/4-inch dice
3 scallions, trimmed, white and light green parts thinly sliced into rounds
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice, from about 1 large lemon
Sea salt, or kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

Leftover salad will keep, covered in the refrigerator, for 2 to 3 days.

Nutrition Facts : Calories 68 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 104 mg, Sugar 3 g, Fat 5 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

MIDDLE EASTERN VEGETABLE SALAD

Middle Eastern Vegetable Salad image

Provided by Ina Garten

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

Steps:

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

ISRAELI SALAD

Israeli Salad image

Israeli salad can typically be found at the many falafel street stands all over Israel. It is served on its own as a side dish or inside a pita sandwich wrap. This fresh, light, and colorful salad is sure to become a favorite for your family. Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves. Goes great in a pita with falafel, hummus, and tahini, but also works as a side dish with any middle eastern, Greek, or even north African food.

Provided by Maslow

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 25m

Yield 5

Number Of Ingredients 11

Ingredients

6 cucumbers, diced
4 roma (plum) tomatoes, seeded and diced
5 green onions, sliced
1 red bell pepper, seeded and diced
⅓ cup chopped garlic
1 cup chopped fresh parsley
½ cup minced fresh mint leaves
½ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon salt
1 tablespoon ground black pepper

Steps:

Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.

Nutrition Facts : Calories 271.5 calories, Carbohydrate 18.4 g, Fat 22.3 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 3.1 g, Sodium 1415.3 mg, Sugar 7 g

FRESH ISRAELI SALAD

Fresh Israeli Salad image

Israeli salad. Use a full-flavored olive oil. Optional: add minced olives, feta cheese, or cilantro.

Provided by KN518

Categories Salad Vegetable Salad Recipes

Time 50m

Yield 3

Number Of Ingredients 10

Ingredients

2 vine-ripened tomatoes, cut into 1/4-inch cubes
1 red bell pepper, cut into 1/4-inch cubes
1 green bell pepper, cut into 1/4-inch cubes
½ seedless cucumber, cut into 1/4-inch cubes
2 radishes, cut into 1/8-inch cubes
2 tablespoons extra-virgin olive oil
1 scallion, cut into 1/8-inch cubes
1 teaspoon lemon juice, or to taste
½ teaspoon ground sumac
salt to taste

Steps:

Toss tomatoes, red bell pepper, green bell pepper, cucumber, radishes, olive oil, scallion, lemon juice, sumac, and salt together in a bowl; let stand for flavors to blend, about 20 minutes.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 10.1 g, Fat 9.4 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 10.5 mg, Sugar 5.9 g

KIBBUTZ VEGETABLE SALAD

Kibbutz Vegetable Salad image

_Editor's note: The recipe and introductory text below are excerpted from Joan Nathan's book [](http://www.ecookbooks.com/products.html?affiliateID=16283&item=01347)_[The Foods of Israel Today](http://www.ecookbooks.com/products.html?affiliateID=16283&item=01347). _Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page._ _To read more about Nathan and Israeli cuisine, [click here.](/features/going_global/israeli/intro)_ Sometimes called Turkish Salad, this typical Israeli salad, served at almost every meal, has many variations. But one thing remains the same: the tomatoes, onions, peppers, and cucumbers must be cut into tiny pieces, a practice of the Ottoman Empire. Two types of cucumber are common in Israel: one, like the Kirby cucumber, goes by the name of _melafofon_ in Hebrew and _khiyar_ in Arabic; the other, called _fakus_ in Arabic, is thinner, longer, and fuzzy, and is eaten without peeling.

Provided by Joan Nathan

Yield Yield: 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2 tomatoes
1 onion
1 cucumber
Salt and freshly ground pepper to taste
Juice of 1 lemon
2 cloves garlic, minced
3 tablespoons olive oil
1/2 teaspoon ground sumac or za'atar (optional)

Steps:

1. Remove the pith and seeds from the peppers and dice them along with the tomatoes, onion, and cucumber. Toss together in a wooden or ceramic bowl.
2. In a separate small bowl, stir together the salt, pepper, lemon juice, and garlic. Slowly whisk in the olive oil. Pour over the vegetables, mix, sprinkle with sumac or za'atar, and serve.
•Sumac powder, the ground berry of a Turkish evergreen tree, is available at www.ethnicgrocer.com. This Arabic ingredient, which was adopted into Israeli cooking, has a sour, fruity flavor. •Za'atar, a spice mix made from wild oregano, sesame seeds, salt, and ground sumac, is ubiquitous in Middle Eastern cooking, often sprinkled on pita bread that's been drizzled with olive oil. Za'atar is available at www.penzeys.com.

Tips and Tricks for Making the Best Israeli Vegetable Salad

Use Fresh Vegetables: Opt for vegetables that are crisp and vibrant in color. Freshly picked vegetables will provide the best flavor and texture.
Clean and Cut the Vegetables Properly: Make sure to thoroughly clean the vegetables before cutting them. Cut them into uniform sizes so that they cook evenly and look appealing.
Use High-Quality Olive Oil: Extra virgin olive oil is a key ingredient in Israeli vegetable salad. Choose a high-quality olive oil with a fruity and peppery taste.
Add Herbs and Spices: Feel free to experiment with different herbs and spices to enhance the flavor of the salad. Common Middle Eastern spices include cumin, coriander, and paprika.
Don't Be Afraid to Experiment: The beauty of Israeli vegetable salad lies in its versatility. Don't be afraid to try different combinations of vegetables and flavors.

Conclusion:

Israeli vegetable salad is a delightful and healthy dish that celebrates the vibrant flavors of the Middle East. With its colorful array of vegetables, fresh herbs, and zesty dressing, this salad is a perfect side dish or light meal. Whether you follow a specific recipe or let your creativity shine through, the key to a great Israeli vegetable salad is using fresh ingredients and embracing the vibrant flavors of the region. So gather your favorite vegetables, experiment with different herbs and spices, and enjoy the deliciousness that Israeli vegetable salad has to offer!