CourseCuisinesDietHealthyMediterraneanMiddle EasternSaladSide DishesUnder 30 MinutesVeganVegetarian

Jerusalem Salad

Jerusalem Salad is a flavor-packed dish made from the simplest ingredients: tomato, cucumber, red onion, and parsley. Perfect for topping a pita sandwich along with Authentic Greek Tzatziki sauce, mixing into Mediterranean bowls, or eating alongside falafel!

Jerusalem Salad is a flavor-packed dish made from the simplest ingredients: tomato, cucumber, red onion, and parsley. Perfect for topping a pita sandwich, mixing into Mediterranean bowls, or eating alongside falafel!

I’ve got something easy, healthy, and delicious for you today. A Jerusalem Salad recipe!

It’s really a very simple recipe – one of my friends described it as a Mediterranean-style pico de gallo. Sounds strange, but it’s delicious!

Jerusalem Salad is a flavor-packed dish made from the simplest ingredients: tomato, cucumber, red onion, and parsley. Perfect for topping a pita sandwich, mixing into Mediterranean bowls, or eating alongside falafel!

My aunt Ashley, who lives in Israel, taught me this recipe a few years ago when she came for a visit. Just finely dice some tomatoes, red onions, cucumbers, and parsley and toss with a bit of olive oil, salt, and black pepper.

I told you it was easy!

This would be lovely addition to a gyro or pita sandwich. Feel free to get creative!

Jerusalem Salad is a flavor-packed dish made from the simplest ingredients: tomato, cucumber, red onion, and parsley. Perfect for topping a pita sandwich, mixing into Mediterranean bowls, or eating alongside falafel!

That parsley in the picture is from my garden. Aren’t you impressed? Don’t you know how difficult it is to grow parsley? Alright, only kidding. I’m also growing tomatoes, cucumbers, and onions, but the Oregon weather is not cooperating this year so absolutely nothing is ripe… except zucchini. SO MUCH ZUCCHINI.

Okay, I kind of forgot where I was going with that whole story. Uh, here’s another picture of the Jerusalem Salad.

Make it.

Jerusalem Salad is a flavor-packed dish made from the simplest ingredients: tomato, cucumber, red onion, and parsley. Perfect for topping a pita sandwich, mixing into Mediterranean bowls, or eating alongside falafel!

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Here’s the Jerusalem Salad Recipe!

Jerusalem Salad Recipe

Jerusalem Salad is a flavor-packed dish made from the simplest ingredients: tomato, cucumber, red onion, and parsley. Perfect for topping a pita sandwich along with Authentic Greek Tzatziki sauce, mixing into Mediterranean bowls, or eating alongside falafel!
4.4 from 14 votes
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Course: Salad
Cuisine: Middle Eastern
Prep Time: 15 mins
Total Time: 15 mins
Servings: 3
Calories: 131kcal
Author: The Wanderlust Kitchen
Print Recipe

Ingredients

  • 1 cup finely diced tomatoes
  • 1 cup finely diced cucumbers - peeled or unpeeled
  • 1 cup finely diced flat leaf - Italian Parsley
  • 1 cup finely diced red onion
  • 2 tablespoons high quality extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Combine the tomatoes, cucumbers, parsley, and red onion in a bowl.
  • Drizzle in the olive oil, then sprinkle the salt and pepper over the top. Toss to combine.
  • Taste and add more salt, pepper, or olive oil as needed to suit your taste.
Nutrition Facts
Jerusalem Salad Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
131
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
8
g
Sodium
 
448
mg
19
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!

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Originally posted on January 22nd, 2014. Updated photos and recipe for clarity on August 12th, 2016. 

Old photo, just for fun! 
Jerusalem Salad

 

Jerusalem Salad is a flavor-packed dish made from the simplest ingredients: tomato, cucumber, red onion, and parsley. Perfect for topping a pita sandwich, mixing into Mediterranean bowls, or eating alongside falafel!

About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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Comments:

  1. I made this, and it needed a little something more. I added red wine vinegar in an amount equal to the olive oil. Also, I add a little Mrs. Dash to everything with vegetables. I will make this again using 3/4 cup parsley rather than the one cup in the recipe. This salad states even better the next day.

  2. LOVE your new site and this is my favorite salad ever! My mom always made it and I make it all different ways…so easy and keeps well in the fridge!

  3. Made this in the afternoon for an evening pot luck. It was super easy and the results are indeed excellent. I used one yellow and one purplish red heirloom tomato because they are delicious right now. I was worried about so much onion, but made exactly to recipe with great reviews. I definitely will use this recipe again.

  4. I made this early this morning and drove it to my mom (battling cancer) who will LOVE it! It was FUN to chop it all up and the smell was amazing! I can’t wait to hear how she liked it! Goal of one of your recipes a day until I make them all, done for today! 🙂

    1. Hi, Denise! I’m sorry to hear about your mom’s medical troubles, but I’m glad my recipes can be of help to you! Let me know what you make next! 🙂

      1. Well…I currently have Slow Cooker Coconut Chicken Curry in the crock pot and am about to add the veggies! I’ll let you know how it is 😛 It sure smells good!

  5. #OMGoodness this is a perfect salad! I thought the parsley was cilantro at first, which I’m loving lately. I’d most likely throw some in too. I’m putting it everywhere. You’ve got some #SeriousYum™ on your blog Anetta! This is going on my FB page (facebook.com/DoFoodBetter/posts/10152282956918447)! And a link will be on Do.Food.Better. soon too! Thanks for sharing it!

  6. I had some today and it’s amazing! I LOVE it. SO good!! I am glad I made five times the amount of the recipe because I knew if I loved it, I would want more. As it is, as much as I made, I think it will be enough to last me today and tomorrow…but not after that. Back to the Farmer’s Market for me! Thank you for this recipe!!!

  7. I made this tonight for the first time (used way less onions, though). I will eat it tomorrow. I just wanted it to sit a bit in the fridge tonight. I am looking forward to it; I am sure I will love it.

    1. Hi, Jordan! Thank you so much for the compliment. I’ve just been perusing over on your site – love what you have going on over there!

  8. I was thinking the same thing as your co worker, pico de gallo with cucumber! Looks really good, a great complement to chicken or with pita bread or hummus. Yum!