Finely diced cucumber and tomato salad
Israeli Salad
Prep Time
15 min
Cook Time
0 min
Total Time
15 min
Servings
4
4 cups
Difficulty
Easy
Cost
Budget
$
Israeli Salad
Finely diced cucumber and tomato salad
★4.3(18)
A refreshing, finely diced salad of cucumber, tomato, and onion dressed simply with lemon and olive oil. The essential side dish served at every Israeli meal.
15m
Prep Time
0m
Cook Time
15m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Israeli salad is all about the cut—everything should be diced into tiny, uniform pieces so each bite has every ingredient. It's the simplest salad that somehow tastes better than the sum of its parts.
The best salads are not afterthoughts — they are composed dishes with contrasting textures, bold dressings, and ingredients that complement each other perfectly.
What makes Israeli Salad worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
A great salad is a carefully composed dish, not just a pile of greens. The key is contrast: crisp against soft, tangy against sweet, rich against bright. Dress it just before serving, toss thoroughly so every element is coated, and season boldly — underseasoned salads are the most common mistake in home cooking.
Ingredients
PrepDaily Use
Test Kitchen Pick
Chef Knife
Helpful Tool
Why a sharp knife helps here
When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.
This recipe is won or lost in prep speed and cleaner cuts.
- Speeds up chopping and slicing
- Makes prep more consistent and less frustrating
A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.
Shop chef knife options for this recipeInstructions
- 1
Dice cucumbers, tomatoes, and onion into small, uniform 1/4-inch pieces.
- 2
Combine all diced vegetables in a large bowl.
- 3
Drizzle with lemon juice and olive oil. Season with salt and pepper.
- 4
Toss gently and taste for seasoning. Add chopped parsley or mint.
- 5
Serve immediately as a side dish, in pita sandwiches, or alongside any main course.
Serving Suggestions
Ways to Serve This Dish
Serve as a light main course or alongside grilled protein
Best enjoyed fresh -- prepare the dressing separately if making ahead
Substitutions
Persian cucumbersEnglish cucumber, seeded
Similar crunch with fewer seeds
Red onionGreen onion
Milder flavor that doesn't overpower
Tips & Storage
Pro Tips
Use the sharpest knife you have for clean, uniform cuts.
Dress the salad right before serving so vegetables stay crisp.
Dry your greens thoroughly — water on the leaves dilutes the dressing and makes everything soggy.
Dress your salad just before serving. Pre-dressed salads wilt quickly, especially delicate greens.
Storage
Best eaten immediately. Keeps 1 day but will release liquid.
Reheating
Salads are best enjoyed fresh and do not require reheating. If you have leftover dressed salad, it may be slightly wilted but still edible within a few hours.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We love adding a handful of toasted seeds on top right before serving. It adds a nutty crunch that ties everything together.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories90
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates7g
Fat7g
Fiber150mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How small should I dice?
- About 1/4 inch—the smaller and more uniform, the more authentic.
- Can I add other vegetables?
- Bell pepper, radish, or fresh herbs are popular additions.
- Can I make the dressing ahead?
- Most vinaigrettes keep for a week in the fridge. Creamy dressings keep for 3-5 days. Store in a jar and shake well before using.
- How do I keep the salad crisp?
- Dry your greens thoroughly, store undressed, and add dressing just before serving. A salad spinner is worth its weight in gold.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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