Serves 4
15 min
Israeli Salad
Recipe GLPR2cfbb784c3ac89
A vibrant, fresh Middle Eastern salad bursting with finely diced vegetables, aromatic herbs, and a bright lemon-olive oil dressing. This simple yet flavorful dish combines crisp cucumber, tomato, and bell pepper with the warm spice of za'atar for an authentic taste of the Levant. Perfect as a side dish, in pita wraps, or served alongside grilled meats and mezze platters.
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Ingredients
2 medium Roma tomatoes, seeded and diced
1 whole English cucumber, diced
1 medium Red bell pepper, diced
½ medium Red onion, diced
3 tablespoons Fresh flat-leaf parsley, finely minced
3 tablespoons Olive oil
2 tablespoons Fresh lemon juice
1 teaspoon Za'atar spice blend
to taste Kosher salt
to taste Freshly ground black pepper
Directions
Remove seeds from the roma tomatoes and cut them into small, bite-sized dice. Transfer to a large mixing bowl.
Dice the English cucumber into similar-sized pieces and add to the bowl with the tomatoes.
Dice the red bell pepper and red onion into uniform, small pieces. Add both to the bowl.
Add the minced fresh parsley to the bowl with the vegetables.
In a small bowl, whisk together the olive oil, lemon juice, and za'atar until well combined.
Pour the dressing over the vegetables and toss gently but thoroughly to coat all ingredients evenly.
Season the salad to taste with kosher salt and freshly ground black pepper.
Serve immediately as a fresh side dish, or allow to sit for a few minutes for flavors to meld.
