Israeli Salad

A traditional Israeli salad consists of finely diced tomatoes and cucumbers dressed with lemon juice and olive oil. Onions are also commonly included in the diced mixture. Salt and sometimes black pepper are the primary seasonings, though sumac or za'atar may be added.

Israeli salad is closely related to similar Arab chopped salads found across the Levant, such as the Palestinian and Lebanese salatat bandoura wa khiyar. The main difference is the very fine dice of the vegetables in the Israeli version. The core ingredients of tomato, cucumber, onion, lemon juice, and olive oil are essentially shared across the region.

Israeli salad is commonly served as part of a traditional Israeli breakfast alongside eggs, hummus, labneh, and bread. It is also frequently eaten inside pita bread with falafel or shawarma. The salad is a staple side dish at many meals throughout the day.

Yes, a basic Israeli salad of diced tomatoes, cucumbers, onions, olive oil, and lemon juice is naturally vegan. It is low in calories and high in vitamins from the fresh vegetables. The only fat comes from the olive oil, which is a source of heart-healthy monounsaturated fats.