3.85 32 Published Jun 11, 2018, Updated Mar 18, 2022 This recipe is inspired by both my love of salads but also our trip to Israel last year. I don’t know if you’ve noticed, but so much food inspo came out of that trip! My favorite meals lately have been the quick and easy ones that are still loaded with flavor. Aka this Israeli salad in a nutshell. I can see myself keeping this salad on hand over the summer to have an easy side dish ready to go with grilled protein like my apple cider vinegar chicken or this easy baked falafel.
How to Make a Simple Israeli Salad
Israeli salad appears super simple and it is! But the flavors work together in such a great way, it’s almost like this dish has layers. The key to flavor consistency is to dicing the tomatoes and cucumbers to a similar size. I love using cherry tomatoes and English cucumbers because you can easily chop them the right size and each piece has some skin which helps the cucumber and tomato hold its shape. Once you have all of your vegetables prepped, just add the herbs, a little lemon juice, olive oil and sea salt. Mix everything together and you’re ready to serve! SO EASY!
How Do You Chop Herbs?
Random question for you: when you chop herbs do you use a knife? Kitchen scissors? Herb scissors? I typically just use a knife and never thought about the other options until some friends brought it up. A whole new world of herb chopping!
More Middle Eastern Recipes to Try
ShakshukaEasy HummusEasy Baked FalafelBaked Pita ChipsTahini DressingZa’atar Chicken BakeTabbouleh Salad
