Israeli Chopped Salad

Israeli Chopped Salad is a great example of the healthy vibrant cuisine of the Mediterranean

Israeli Chopped Salad ~ this healthy Middle Eastern chopped vegetable salad is the perfect dish for summer gatherings because there’s no mayo to spoil, and the veggies retain their crunch for days. Don’t forget about it during the rest of the year, though, it makes the perfect side dish for almost any meal.

chunky Israeli Salad is full of bright colors and great textures

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.

Here are some more ideas for salads that would make excellent additions to any picnic or barbecue!


Reader Rave ~

“I took this to a get together and I don’t think I’ve ever gotten more compliments on a dish. Not only is it healthy but it’s colorful and delicious. It also goes well with anything. I will be making this more often!!!”  ~  Corinne


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3.56 from 38 votes

Israeli Chopped Salad

Israeli Chopped Salad ~ this healthy chopped Middle Eastern salad is the perfect dish for summer gatherings because there's no mayo to spoil, and the veggies retain their crunch for days. 
Course Salad, Side Dish
Cuisine Israeli, Middle Eastern
Prep Time 15 minutes
Yield 4 - 6 servings
Author Sue Moran

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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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41 Comments

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  • Reply
    Dawn
    May 26, 2015 at 1:23 pm

    Beautiful salad. I’m definitely going to try this. I think adding black olives would be a nice addition as well.

  • Reply
    Gerlinde @Sunnycovechef
    May 25, 2015 at 9:21 pm

    This is a salad even my husband would eat. It looks delicious and festive.

  • Reply
    Teresa Davis
    May 25, 2015 at 6:53 pm

    Made this for dinner tonight. Delicious! Shared with a neighbor who’s already texted me for recipe. And, my husband and I both had seconds!

    • Reply
      Sue
      May 26, 2015 at 5:29 am

      Yay, I love this instant feedback!

  • Reply
    Susan
    May 25, 2015 at 10:57 am

    This 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!

    • Reply
      Sue
      May 25, 2015 at 1:30 pm

      I can imagine it might be nice in great big chunks, too!

  • Reply
    Lisa @ Sprinkle with Love
    May 25, 2015 at 10:48 am

    Absolutely gorgeous! Wow. And I love the addition of feta cheese and thyme. Happy salad:-)))

    • Reply
      Sue
      May 25, 2015 at 2:22 pm

      It seems like you can always make something a little bit better with feta 🙂

  • Reply
    Jennifer @ Seasons and Suppers
    May 25, 2015 at 7:40 am

    I think I could live on this salad all summer long 🙂 Perfect!

    • Reply
      Sue
      May 25, 2015 at 2:41 pm

      I’m seriously going to get one of those choppers so I can make this in seconds 🙂

  • Reply
    Toni | BoulderLocavore
    May 25, 2015 at 7:09 am

    Sue 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!

  • Reply
    Tricia @ Saving room for dessert
    May 25, 2015 at 7:01 am

    This looks wonderful Sue – I really love this kind of meal. The colors are fantastic.

  • Reply
    Monique
    May 25, 2015 at 6:00 am

    Gorgeous colors!

  • Reply
    Claudia
    May 25, 2015 at 5:34 am

    Festive indeed! And healthy! And pretty! I love food like that.

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