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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NOTES
Nutrition
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.
Hi Kaye,
Thanks for sharing your updates.
– Linda
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.