Israeli Salad
Bright, fresh, and bursting with Mediterranean flavor, this authentic Israeli Salad is a vibrant, healthy addition to any meal. Made with crisp cucumbers, juicy tomatoes, crunchy red bell pepper, and zesty red onion, this salad is brought to life with a refreshing mix of parsley and mint. A tangy dressing of freshly squeezed lemon juice and extra virgin olive oil ties it all together, creating a simple yet irresistible dish. Quick to prepare in just 20 minutes and naturally vegan and gluten-free, Israeli Salad is perfect as a side dish, a light lunch, or a topping for pita and hummus. Its beautiful mix of colors and bold flavors makes it a standout choice for your next gathering.
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Recipe Information
Ingredients
- 2 medium cucumber
- 4 medium tomatoes
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.5 cup fresh parsley
- 0.25 cup fresh mint
- 1 large lemon
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and dry the vegetables thoroughly.
Dice the cucumbers and tomatoes into small, even pieces, approximately 1/4-inch in size.
Remove the seeds from the red bell pepper and dice it into small, even pieces, similar in size to the cucumbers and tomatoes.
Finely chop the red onion and rinse it under cold water to reduce its intensity before adding it to the salad.
Finely chop the fresh parsley and mint, ensuring no large stems are included in the salad.
In a large bowl, combine the diced cucumbers, tomatoes, red bell pepper, red onion, and the chopped herbs.
Juice the lemon, ensuring to remove any seeds, and pour the juice over the mixed salad ingredients.
Drizzle the extra virgin olive oil over the salad and sprinkle with salt and black pepper.
Toss everything gently using two large spoons or salad tongs, ensuring the salad is well-coated with the lemon juice and olive oil.
Taste and adjust the seasoning with additional salt and pepper if necessary.
Allow the salad to sit for about 5 minutes to let the flavors meld before serving.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 28.6 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2420 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
