A refreshing Middle Eastern chopped salad, called Israeli Salad, that is healthy, vegan and gluten-free. Clean flavors, plant-based, detoxing, and perfect for summer! Best made when tomatoes are in season!
Recipe by Sylvia Fountaine | Feasting at Home Blog on July 9, 2014
1 cup red onion, finely chopped (1/2 of a medium red onion)
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 cup fresh herbs (Italian parsley, mint or cilantro, or a mix of all three)
zest of one lemon
Lemon juice (start with ½ a lemon, add more to taste)
4 Tablespoons olive oil
Salt and pepper, to taste
Categories
salad
Cuisine
Middle Eastern
Steps
Chop the first 6 ingredients into a very small fine dice. The smaller, the better. Take your time with this and a sharp knife really makes this easier!
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.
Nutitrion
Serving Size: 1 cup
Calories: 83 calories
Carbohydrates: 7.1 g
Protein: 1.4 g
Fat: 5.8 g
Saturated Fat: 0.9 g
Trans Fat: 0 g
Cholesterol: 7.8 mg
Sodium: 11.4 mg
Sugar: 4 g
Reviews
Roz Cohen on 2021-08-15 (5 stars): I always make this salad, but add a can of chick peas. Sometimes I use parsley or dill.
Cindy on 2022-02-26 (5 stars): I absolutely loved this salad!! Loved the fresh herbs and lemon! I took 2 bites and knew I would be making this regularly. Thank you!
Robin on 2022-08-03 (5 stars): Oh wow! So healthy and delicate texture and flavors. What a great recipe to use up veggies from the garden. Unfortunately my parsley is all stripped off and I didn't like mint, so this time used some dill instead (not a cup though - just to taste). I think the dill sets off the flavors with more zing. I serve this with your chicken shwarma and garlic sauce. Fantastic summer meal! Thank you!!
Ann on 2022-08-05 (5 stars): Refreshing
Bambina L on 2023-01-12 (5 stars): I love this salad, and I love that the recipe makes so much! Food is my love language, and I am always able to share this when I make it!
Dana on 2025-03-28 (5 stars): Scrumptious! Thank you!
Kat on 2023-06-28 (5 stars): Love the mint especially but the herb and vegetable ratio were perfect. This was very refreshing. Served with falafel this time. I've made it several times.
Frances on 2023-07-12 (5 stars): colorful and refreshing, herbs shine, made this to go with the (Tandori Glory Bowl plus added baked tofu to that) only thing did differently was leave the oil out, and used roasted onion, rather then raw.
Sandi on 2023-07-26 (5 stars): This is a great salad and I always get asked for the recipe. It's good too that it can be made 2 days ahead! Love it!
Karen B on 2024-07-10 (5 stars): Such a tasty and visually appealing salad! I added grilled corn on the cobb. This was an excellent accompaniment to your Grilled Chicken Shawarma and Cauliflower Shawarma.
Rachel on 2025-07-29 (5 stars): This salad was delicious and fresh. I made it with cilantro as my herb of choice. I added a half cup of quinoa cooked in veggie broth and a can of chickpeas so I could use it as a main. Great as a salad/side, but also delicious in a wrap for an easy lunch with the leftovers!
