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  • Writer's pictureSophie Bobrek

Israeli Salad Recipe

I initially set out to make a Shirazi salad before realizing that I did not have any mint, and ended up making its close relative: the Israeli salad. (If only I knew that before I posted the tiktok lol)

In my opinion, this salad is made with veggies and a dressing that would go beautifully with just about any fresh or dried herbs you have on hand. I would love to try this salad with dill or basil in the future!

Time: 15 minutes (depends on your chopping skills, it's a great way to practice)

Difficulty: Easy-Medium

Servings: 4-5


  • 1 whole large tomato

  • 1 whole English cucumber

  • 1 whole red onion

  • 1 bunch of fresh parsely (alternatively, use mint for authentic Shirazi salad)

  • 1 lemon

  • 2 cloves of garlic

  • 1 cup olive oil

  • Salt/pepper to taste


  1. Wash veggies well, then dice them all into small cubes. Remember, unevenly sized cubes doesn't mean they taste any different ;) practice makes perfect

  2. Mince the tender stems and leaves of a handful of parsely. This is to taste, but I used approximately 1 whole cup, which made the parsely flavor really come out.

  3. Add veggies and parsley into large mixing bowl and mix to combine

  4. For dressing: Toss peeled garlic cloves into a blender along with the juice of 1 whole lemon and 1 cup of olive oil. Season to taste, add an optional sprig of parsley, and blend. (My blender broke on the day I made this, so a mortar and pestle worked well for this too)

  5. Pour the dressing over your salad, mix, and serve!

I served mine with just half an avocado, which was tasy, but this salad would be especially great overtop some grilled chicken or mixed into a Mediterranean bowl with kebab meat, rice, and Tzatziki!

Recipe Video

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