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.
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.
Table of Contents
Recipe Ingredients
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.
Step #2: Drizzle in the olive oil, then sprinkle the salt and pepper over the top. Toss to combine.
Step #3: Taste and add more salt, pepper, or olive oil as needed to suit your taste, and enjoy!
FAQs
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.
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.
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Jerusalem Salad 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 and enjoy!
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Nutrition
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!!!
Hey! I’m so glad you liked the recipe – I usually make a big batch, too. It goes great on just about anything!
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.
Hi Laura Anna! I’m so glad you tried out this recipe. Let me know how you like it!
Anetta, I love this simple salad. It looks so fresh and vibrant.
Thanks, Jennie! We can all use an easy salad recipe this time of year 🙂
This looks so amazing and simple! Love it!
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!
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!