Israeli Salad: The Freshest Mediterranean Side

A Southern Classic with a Global Twist

For all of us Southerners, cucumber salad has been around for a long time. Typically, it’s sweet and tangy, the kind of salad we enjoy with fried chicken or a backyard BBQ. But did you know that cucumber salads are eaten all around the world? That’s how I stumbled upon Israeli salad—a crisp, refreshing mix of cucumbers, tomatoes, and herbs—while searching for a recipe for shakshuka (a dish of poached eggs in a spicy tomato sauce). Naturally, I had to make it a regular part of my meals. Yes, this Southern lady loves all types of food, as long as it’s cooked. No raw meat dishes for me! (And yes, my sushi is not raw… don’t judge me, haha!)

What’s in a Name?

Although this salad is called Israeli Salad, it’s known by many other names around the world. In the Levant, variations like Salata Baladi in Lebanon and Syria or Arabian Salad in Jordan feature slightly different ingredients. Some versions include fresh mint or a drizzle of pomegranate molasses for added depth. In Turkey, you might find spices like sumac, while Egyptian versions sometimes incorporate tahini for creaminess. No matter the name or twist, the combination of crisp cucumbers, ripe tomatoes, and zesty onions makes this dish a global favorite.

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Choosing the Right Cucumber

You can use regular cucumbers, but they tend to get soggy, and I’m not a fan of that texture. For salads like this, English cucumbers are my go-to because they’re firmer and stay fresh longer. Traditionally, Persian cucumbers are used, but I don’t find them locally. If you do, they’re a fantastic option. I usually dice my cucumbers whole—skin, seeds, and all—but if you prefer seedless, you can scoop them out.

The Perfect Tomato and Onion Combo

Red onions are a must for this salad because they add a slight bite and stay crisp. As for tomatoes, I recommend using Roma tomatoes or cherry tomatoes for their low pulp content, which keeps the salad fresh and crisp. If you’re using larger tomatoes, make sure to deseed them to avoid a watery salad. For a rustic style, cut cherry tomatoes or grape in half instead of dicing them. Also cut the cucumbers larger as well for a hearty salad.

Adding Freshness with Herbs

Fresh parsley adds color and a wonderful herbaceous flavor to this salad. If you don't like fresh parsley, dried will work as well. Sometimes I like the dried over the fresh, plus it is always on hand in the cupboards. If you want to experiment, a bit of fresh mint can take it to the next level, adding a cool, refreshing note.

Versatility Beyond Sandwiches

This Israeli salad is incredibly versatile and can be enjoyed in so many ways:

• Refreshing Breakfast Side: Add a little veggie freshness to your morning by pairing this salad with eggs or avocado toast.

• Side Dish for Any Meal: It’s a perfect complement to grilled meats, roasted chicken, or even fish.

• Healthy Snack: Grab a bowl in the afternoon for a light, guilt-free snack.

• Topping for Bowls: Add it to rice bowls, quinoa bowls, or even a Mediterranean platter.

• Picnic Favorite: Pack it up for your next picnic or potluck—it’s easy to make and always a crowd-pleaser.

Although this salad is lightly dressed, I love adding a drizzle of garlic sauce on top for an extra burst of flavor. You’ll find it hard to stop eating—luckily, it’s light and healthy!

Simple Tips for Storing and Serving

To keep your Israeli salad fresh longer, wash and dry your veggies thoroughly before chopping. Store the undressed salad in the fridge with a paper towel underneath to absorb any excess moisture. Add the dressing just before serving to maintain that crisp texture.

Enjoy and Serve!

Whether you’re serving it as a refreshing side, topping it on a sandwich, like a gyro or eating it straight out of the bowl, this Israeli salad will quickly become a favorite in your recipe rotation. It’s easy, delicious, and perfect for any time of day!