Jerusalem salad (aka Israeli salad) is a flavorful salad that's made with simple, fresh ingredients. It's a perfect side dish, and also makes a delicious filling for pita sandwiches with falafel.
If you've tried my couscous salad with pomegranate or my popular wellness salad, you'll know that I'm a fan of big, bountiful salads that are packed with fresh, seasonal veggies.
I love to make this salad all year round. When the weather is hot, it's a wonderful, cooling bowl of nourishment. And, when the weather turns cold, it's a vibrant side dish or a deliciously bright filling for a pita sandwich.
Top Tip: If you like, simple fresh salads, you'll love this Chick-fil-A kale salad recipe.
Reasons You'll Love This Recipe
✅It's packed with nutrients.
✅Jerusalem salad is suitable for vegan, gluten free, paleo, whole 30 and low carb diets!
✅It makes a a stunning filling for pita sandwiches topped with hummus or ful medames.
✅It's easy to make, taking less than 15 minutes to put together.
✅Need the perfect, portable side dish for camping trips, picnics or a BBQ? This is it.
What Is Jerusalem Salad?
Jerusalem salad is a salad made of chopped cucumbers, tomatoes, red onion and parsley. It's traditionally dressed in a simple lemon and olive oil dressing.
Sometimes Jerusalem salad is called Israeli salad or Arab salad. Different variations on the basic recipe can be found throughout different regions of the Eastern Mediterranean.
It was made popular by Jewish immigrants in the 19th century who were looking for ways to use the locally popular Kirby cucumber. Since then, it's become so popular that you'll find it on the menu at most Israeli restaurants.
Ingredients
- Cucumber: Traditionally, Kirby cucumbers are used in Israeli salad, but you can use whatever variety is locally available to you.
- Tomatoes: I like to use the ripest, sweetest tomatoes that I can find. This salad has very few ingredients, so it's important that the ones it does have are of the highest quality.
- Red Onion: Red onions are less acrid and aggressive than white onions, and perfectly balance the cooling cucumber and sweet tomatoes.
- Parsley: Parsley is a key ingredient in Jerusalem salad. It has to be fresh parsley. Dried just won't work here.
- Lemon: This recipe calls for 2 tablespoons of lemon juice, which amounts to the juice of 1 medium sized lemon.
- Olive Oil: Extra virgin olive oil is key here.
- Salt And Pepper: Simple seasonings for a simple salad!
How To Make Jerusalem Salad
- Chop all the ingredients as finely as you can. A true Jerusalem salad uses very small pieces of cucumber, tomato and red onions. In fact, in Wikipedia says "The ability to chop the tomatoes and cucumbers into the finest most perfect dice, is a mark of status among many kibbutz cooks."
- In a large salad bowl, mix all the ingredients together.
- Squeeze the lemon juice over the salad and drizzle with olive oil.
- Toss the salad in the dressing and season to taste.
Variations
- Sprinkle with a bit of sumac or Za'atar for a burst of Mediterranean flavor.
- Add a drizzle of vegan yogurt.
- Toss Jerusalem salad in a lemony tahini dressing instead of the lemon and olive oil dressing in the recipe.
- Spice it up by including a a few diced chili peppers.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers.
Frequently Asked Questions
Store in an airtight container in the fridge for up to 24 hours.
You can, but it's best to not dress the salad until a few hours before you're ready to serve it. You can chop all the veggies and store them in an airtight container in the fridge for up to 24 hours. Then, either dress the salad a few hours or right before serving.
Craving More Easy Vegan Recipes?
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📖 Recipe
Jerusalem Salad
Ingredients
- 2 cups cucumber finely diced
- 1 cup tomato chopped into small pieces
- ½ cup red onion finely diced
- 1 cup parsley minced
- 2 tablespoons lemon juice
- 2½ tablespoon olive oil extra virgin
- salt and pepper to taste
Instructions
- Combine the cucumber, tomatoes, red onion and parsley in a large salad bowl.
- Squeeze the lemon juice over the salad and drizzle with olive oil. Toss to combine.
- Season with salt and pepper.
Notes
- Jerusalem salad can be stored in an airtight container in the fridge for up to 24 hours.
- You can also make this salad ahead by chopping all the veggies and storing them for up to 24 hours without the dressing. When you're ready to serve the salad, add the dressing and seasoning.
Lindsay
This was so refreshing, we just had a few hot days in a row and this cooled us off perfectly. I served it with grilled chicken and pita bread and it was a great, simple meal!
Marcellina
This is such a refreshing salad that goes so well with grilled steak. My family loves it and we make it all the time during summer!
Sunritav
They have an Indian salad called kuchumber similar to this. Loved it so much!
Keri Bevan
It is like kuchumber! Glad you liked this version:)
Jan
easy to make and so fresh, light and healthy. It goes well with so many meals.
Keri Bevan
Isn't it the perfect, simple salad? We make it all the time!
Lucas
I made this recipe last night for my family and it was a hit! Perfect as a side dish.
Keri Bevan
I'm glad everyone liked the salad! Thanks so much for letting me know.