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!
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!
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!
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.
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Here’s the Jerusalem Salad Recipe!
Jerusalem Salad Recipe
- 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
- 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.
Originally posted on January 22nd, 2014. Updated photos and recipe for clarity on August 12th, 2016.
Old photo, just for fun!
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.
Thanks for sharing your updates.
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!
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.