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

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


  • 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


  • 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 tries to provide accurate nutritional information, these figures are only estimates.

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  • Reply
    September 13, 2016 at 12:51 pm

    this 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. 🙂

    • Reply
      July 22, 2017 at 10:39 am

      I believe they eat this wonderful salad at almost every meal in Israel, Shannon, glad it could bring back a nice memory!

  • Reply
    July 27, 2016 at 8:23 am

    My 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!

    • Reply
      July 27, 2016 at 8:31 am

      I had another reader mention the pickles, I’ll definitely include those next time…thanks for stopping by Maya.

  • Reply
    July 13, 2016 at 7:24 am

    Does 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!

    • Reply
      July 13, 2016 at 7:31 am

      I labeled it as a side dish Blythe.

  • Reply
    June 6, 2016 at 11:45 am

    I 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.

    • Reply
      June 6, 2016 at 1:19 pm

      Thanks Dave, I’m definitely going to make it your way next time, I especially like the eggs, and I do like it spicy!

      • Reply
        February 15, 2017 at 7:24 pm

        I 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.

        • Reply
          February 16, 2017 at 4:01 am

          Maybe I’ll do another version this year with a finer chop, it’s such an amazing salad, it deserves a second post!

  • Reply
    May 12, 2016 at 7:17 pm

    5 stars
    It turned out-amazing! Will be making again. Thanks for the recipe. :))

    • Reply
      May 12, 2016 at 8:45 pm

      I’m so glad, this is one of my favorites, Polina <3

  • Reply
    May 28, 2015 at 5:51 pm

    5 stars
    I 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!

    • Reply
      May 28, 2015 at 7:12 pm

      Thanks SO much for the feedback Lizzy – I’m always in favor of adding a hard boiled egg to salads, that’s a great idea.

  • Reply
    May 27, 2015 at 10:52 am

    no one eats the rainbow quite like you, sue! another beautiful and delicious dish!

  • Reply
    [email protected]+Riffs
    May 27, 2015 at 9:40 am

    I 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.

  • Reply
    Laura (Tutti Dolci)
    May 26, 2015 at 5:36 pm

    Gorgeous salad, Sue! This is summer on a plate :).

  • Reply
    May 26, 2015 at 1:55 pm

    This reminds me a little of the Serbian salad that we love. It’s gorgeous and looks delicious, Sue!

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