Jerusalem Salad

This Jerusalem Salad recipe is flavor-packed and uses the simplest ingredients to create a light fresh dish that comes together in a matter of minutes.

Bowl of Jerusalem Salad.

This Jerusalem Salad recipe is a light and fresh recipe from the middle east that is packed with vegetables. All it requires to make this recipe is dicing vegetables, adding in fresh herbs and spices with some oil and mixing it all together.

I love eating this Israeli salad on its own, having it as a side dish, or using it on top of my Chicken Gyros along with Tzatziki Sauce.

Recipe Ingredients

Ingredients for Jerusalem salad.

Cucumber Persian cucumbers are traditional in this recipe, but English cucumbers work as a great substitute as well.

Parsley – Flat leaf parsley is the ideal ingredient for this recipe it has a stronger flavor than curly parsley.

For a full list of ingredients and amounts please see the recipe card below.

How to Make Jerusalem Salad

Step #1: Combine the tomatoes, cucumbers, parsley, and red onion in a bowl.

Vegetables and fresh herbs diced up in a glass bowl.

Step #2: Drizzle in the olive oil, then sprinkle the salt and pepper over the top. Toss to combine.

Spices and olive oil added to the salad.

Step #3: Taste and add more salt, pepper, or olive oil as needed to suit your taste, and enjoy!

Bowl of Jerusalem salad.

FAQs

What other flavors can you add into this Jerusalem salad?

If you are looking to add in additional flavors into this recipe some variations and ingredients I have added in are bell peppers, feta cheese, dill, cilantro and a splash of vinegar or lemon juice.

What do you eat with Jerusalem salad?

Almost everything goes with this recipe. Some things I love serving this dish with is hummus, falafel, pita sandwiches, or anything you prefer!

Storage Information

You can store this cucumber and tomato salad in an airtight container in your fridge for 1-2 days.

It is not recommended to freeze this Jerusalem salad because you will lose the crispness from the fresh vegetables.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

This Jerusalem Salad recipe is flavor-packed and uses the simplest ingredients that create a light fresh dish that comes together in a matter of minutes.

Jerusalem Salad Recipe

This Jerusalem Salad recipe is flavor-packed and uses the simplest ingredients to create a light fresh dish that comes together in a matter of minutes.
4.5 from 16 votes
Pin Rate
Course: Salad
Cuisine: Middle Eastern
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 3
Calories: 131kcal
Author: Linda
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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
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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 and enjoy!

VIDEO

NOTES

You can store this cucumber and tomato salad in an airtight container in your fridge for 1-2 days.
It is not recommended to freeze this Jerusalem salad because you will lose the crispness from the fresh vegetables.

Nutrition

Serving: 1serving | Calories: 131kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 448mg | Fiber: 3g | Sugar: 6g

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Andrea White

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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.