Israeli Salad

Israeli Salad

Serving Size: Makes 2-4 servings


  • 2 tomatoes, cored, seeded, and diced
  • 1 seedless cucumber, diced
  • 2 tablespoons chopped flat leaf parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt


  1. Combine all ingredients in a medium mixing bowl. Toss to combine. Taste for seasoning and add more salt as needed.
  2. Allow to sit at room temperature for 30 minutes to an hour, stirring occasionally. Serve alongside falafel with tahini aioli.

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5 Responses to Israeli Salad

  1. Pingback: Healthy Lunchbox 2012: Phoebe Lapine from Feed Me Phoebe

  2. Me says:

    This is not an Israeli salad it is ARAB salad thnx

  3. Pingback: The Balanced Diet: Israeli Chickpea Salad with Mustard Greens | Feed Me Phoebe

  4. Carole Veitch says:

    I have had this salad in many places in Israel. But I think it is possibly both Israeli & Arab. As I have also had it in an Arab Restaurant here in Australia. Whichever wY you look at it it’s delicious.

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