This Israeli Chopped Salad is a refreshing change from most of the salads we eat here in the States, even though none of the ingredients are in any way unusual, it’s just the way it all comes together that makes it a little different. In Israel you’d get a variation of this dish at every meal, they even eat it with breakfast! That’s an idea I could get into, I think it would be wonderful to wake up to a plate of fresh crunchy vegetables doused in olive oil and lemon juice. For this recipe I’ve taken our favorite falafel stand’s version up a notch with a few extra ingredients. It makes a great picnic or barbecue salad because it stays fresh and crunchy, and there’s nothing to wilt or spoil.
The classic Israeli salad is basically just chopped cucumber, tomato, and peppers, simply dressed with olive oil and lemon. There can be parsley, mint, or some greens mixed in. My version is bumped up a little bit with extra bell peppers that I had leftover from my Rainbow Salmon Skewers. They make it extra colorful and extra crunchy. I also add red onion and feta cheese. The whole thing is really festive.
The key to this salad is in the chopping. All the ingredients should be cut in uniformly sized small chunks. If you fall in love with this salad you might want to get one of those cool vegetable choppers to make quick work of the job. I did the best I could with my knife.
The dressing is a simple mix of olive oil and lemon juice with some dried oregano and thyme. While I usually use fresh herbs in salads, I like the flavor of the dried herbs in this dressing. It’s fine to make it a few hours ahead, the flavors will get a change to mingle.
Ingredients
- 1/2 red onion
- 1/2 red, green, orange, and yellow bell peppers
- 1 Persian cucumber, no need to peel
- 1 pint small cherry tomatoes, halved
- about 4 oz feta cheese
- about 4 - 6 Tbsp extra virgin olive oil
- juice of 1 lemon
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- salt and fresh cracked pepper to taste
Instructions
- Cut all the ingredients except the tomatoes in a small, even dice.
- Toss with the oil, lemon juice, and herbs. Add the salt and pepper according to taste.
- Taste to adjust the seasonings, and then refrigerate until needed.
- Garnish with a few fresh herbs like parsley, mint, or thyme just before serving.
31 Comments
shannon
September 13, 2016 at 12:51 pmthis brings back a memory! I had a boyfriend and he made me Israeli Chopped Salad with our breakfast! I was surprised and said “veg. salad at breakfast”? He said “why not”? It’s what they do, I guess! It was great. thanks for the recipe. :)
Maya
July 27, 2016 at 8:23 amMy family’s version of Israeli salad also includes chopped up Israeli pickles. I could eat it all day every day. This looks like a delicious version as well!
Sue
July 27, 2016 at 8:31 amI had another reader mention the pickles, I’ll definitely include those next time…thanks for stopping by Maya.
Blythe
July 13, 2016 at 7:24 amDoes this serve 4-6 as a side, or is it meant to be the main course? I am making food for a large group next week, and am debating on whether or not to double the recipe. I am serving it as a side, with chicken as the main. Thanks for any input!
Sue
July 13, 2016 at 7:31 amI labeled it as a side dish Blythe.
Dave
June 6, 2016 at 11:45 amI am from Israel. I chop ingredients as small a possible. Include black and green olives and hard boiled eggs. You can add avocado too, but add it only just before you eat it. I eat it with or without any other meal. Main ingredients: tomatoes, bell peppers, cucumber, onion, olives, radishes, olive oil, lemon, peperonchini and/or Hungarian hot paprika if you like it spicy.
Sue
June 6, 2016 at 1:19 pmThanks Dave, I’m definitely going to make it your way next time, I especially like the eggs, and I do like it spicy!
Mark
February 15, 2017 at 7:24 pmI agree with David, Sue. Every version of Israeli salad I’ve ever eaten are pretty finely chopped. The recipes come from “sabras” (native born Israelis) so I trust the authenticity. I’ve seen it served with everything from “soup to nuts.” Yummy stuff.
Sue
February 16, 2017 at 4:01 amMaybe I’ll do another version this year with a finer chop, it’s such an amazing salad, it deserves a second post!
Polina
May 12, 2016 at 7:17 pmIt turned out-amazing! Will be making again. Thanks for the recipe. :))
Sue
May 12, 2016 at 8:45 pmI’m so glad, this is one of my favorites, Polina <3
Lizzy
May 28, 2015 at 5:51 pmI made this the other night. I could live on salads like this. I liked the lemon juice as the acid instead of vinegar. i threw in some black olives, because that seemed like a good idea (and it was). I also had a hard boiled egg on the side, which was really tasty with the dressing that accumulated in the bottom of the bowl. So good!
Sue
May 28, 2015 at 7:12 pmThanks SO much for the feedback Lizzy – I’m always in favor of adding a hard boiled egg to salads, that’s a great idea.
grace
May 27, 2015 at 10:52 amno one eats the rainbow quite like you, sue! another beautiful and delicious dish!
John@Kitchen+Riffs
May 27, 2015 at 9:40 amI love this sort of salad! And I could eat it for breakfast too! And actually have — leftovers from the night before. ;-) Your version is terrific — so much nice color and texture. Good stuff — thanks.
Laura (Tutti Dolci)
May 26, 2015 at 5:36 pmGorgeous salad, Sue! This is summer on a plate :).
Susan
May 26, 2015 at 1:55 pmThis reminds me a little of the Serbian salad that we love. It’s gorgeous and looks delicious, Sue!
Dawn
May 26, 2015 at 1:23 pmBeautiful salad. I’m definitely going to try this. I think adding black olives would be a nice addition as well.
Gerlinde @Sunnycovechef
May 25, 2015 at 9:21 pmThis is a salad even my husband would eat. It looks delicious and festive.
Teresa Davis
May 25, 2015 at 6:53 pmMade this for dinner tonight. Delicious! Shared with a neighbor who’s already texted me for recipe. And, my husband and I both had seconds!
Sue
May 26, 2015 at 5:29 amYay, I love this instant feedback!
Susan
May 25, 2015 at 10:57 amThis salad also gets variations on the way the veg is cut and the way it’s dressed. I love it! Great colors and love the platter it sits on! So pretty!
Sue
May 25, 2015 at 1:30 pmI can imagine it might be nice in great big chunks, too!
Lisa @ Sprinkle with Love
May 25, 2015 at 10:48 amAbsolutely gorgeous! Wow. And I love the addition of feta cheese and thyme. Happy salad:-)))
Sue
May 25, 2015 at 2:22 pmIt seems like you can always make something a little bit better with feta :)
Jennifer @ Seasons and Suppers
May 25, 2015 at 7:40 amI think I could live on this salad all summer long :) Perfect!
Sue
May 25, 2015 at 2:41 pmI’m seriously going to get one of those choppers so I can make this in seconds :)
Toni | BoulderLocavore
May 25, 2015 at 7:09 amSue there are many things I love about your food but all the colors is at the forefront! Every time you make a recipe this vibrant I’m instantly hungry for it and it reminds me how we really do eat with our eyes first! This would be such a great addition to a summer table!
Tricia @ Saving room for dessert
May 25, 2015 at 7:01 amThis looks wonderful Sue – I really love this kind of meal. The colors are fantastic.
Monique
May 25, 2015 at 6:00 amGorgeous colors!
Claudia
May 25, 2015 at 5:34 amFestive indeed! And healthy! And pretty! I love food like that.