Israeli Salad

If you’re looking for a salad that’s crisp and refreshing and bursting with flavor, you’ve found it with this Israeli salad. From the crunch of the peppers to the cooling cucumbers and carrots to the kick of the jalapeno, it’s a winner all around. And it’s easy to prepare too.

A great starter dish to a large meal, or a lighter meal in itself, this Israeli salad recipe is one you’ll come back to again and again. So if you’ve been wondering how to make Israeli salad, wonder no more! Just read on.

Israeli Salad Ingredients

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• Tomatoes: Use six medium-sized tomatoes, seeded and roughly chopped. It’s OK if a fair amount of their juice gets into the salad.
• Green, sweet red and yellow peppers: You’ll want to use one medium green, one medium sweet red and one medium yellow pepper, each seeded and chopped.
• Cucumber: The cucumber should be seeded and chopped, and peeling it is up to you. Many people like to stripe their cucumbers rather than peel them completely.
• Carrot: The carrot can be washed and scrubbed or peeled—your call—and then chopped.
• Green onions: The green onion should be thinly sliced, and do make sure they’re good and fresh.
• Jalapeno pepper: Make sure to get the seeds out of the jalapeno pepper. Not so much to cut down on the spice—that’s actually something of a myth—the seeds just damage the texture a bit.
• Fresh cilantro, parsley, dill and mint: Use 2 tablespoons each of fresh cilantro, fresh parsley, fresh dill and fresh mint. Mince the herbs well.
• Lemon juice: The 1/4 cup of lemon juice ties together the recipe, adding a welcome and bright tanginess.
• Olive oil: A couple of generous tablespoons of olive oil add texture and flavor to this unique salad.
• Garlic cloves: Make sure the garlic cloves are well minced so the little bits of garlic spread throughout the salad.

Directions

Step 1: Combine the vegetables and seasonings

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In a large bowl, combine the tomatoes, three peppers, cucumber, carrot, green onion, jalapeno and the four herbs.

Step 2: Make the dressing

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In a small bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Pour the dressing over the tomatoes and veggies, and toss the salad to coat it evenly. Cover and refrigerate the salad for at least an hour.

Step 3: Enjoy

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Really, that’s it! It’s best to serve this salad with a slotted spoon to drain off extra liquid.

Jonathan Melendez for Taste of Home

Israeli Salad Variations

• Skip the spicy stuff: You can leave the jalapeno pepper out of this salad, and it will still be delicious, just a bit milder.
• Use dried herbs: While fresh herbs are ideal here, if dry is all you have, you should still make this salad. Remember, the ratio is three parts fresh herbs to one part dry.
• Add black olives: For a more Mediterranean take on this salad, add about 1/4 cup of sliced black olives into the mix, leaving all else the same.

How to Store Israeli Salad

This salad will keep in the fridge for two days. Store it in an airtight container, and give it a shake or rotation each time you open the fridge to prevent the juices from settling too much.

Israeli Salad Tips

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How should I handle the hot peppers?

Wear disposable gloves when cutting hot peppers, as the oils can burn your skin, and avoid touching your face, especially your eyes, until you’ve been able to wash your hands.

What should I serve with this Israeli salad?

Serve it as a first course with hummus, tahini or roasted eggplant rounds, or over a bed of couscous to make an entire meal out of the dish.

Can I serve Israeli salad as part of a green salad?

This is a rather dense salad, so go ahead and serve portions of it over chopped lettuce and spinach for a salad that’s still hearty and tasty but not quite so heavy.