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I have a house full of kids who love salad. But really, they just love lettuce, be it plain, or covered in Ranch. So boring. I definitely blame my husband for that, because he puts Ranch on everything, and it drives me crazy. I do love me lettuce, like in this Greek Salad, and this Seared Steak Salad with Cilantro Lime Vinaigrette, but what I love about this Israeli Salad, however, is its complete lack of lettuce, and Ranch dressing. It’s the anti-salad, salad. Otherwise known asawesome.
Cause, I mean, seriously. Look at it. So pretty and colorful. How can you possibly go wrong?
This Israeli salad is essentially summer in a bowl. What makes it an Israeli salad has more to do with the fine dice of the vegetables than anything else, so you can pretty much put whatever you want in there, just skip the lettuce! For mine, I went with some tomato, yellow bell pepper, red onion, and English cucumber, plus a trio of fresh herbs and deliciously simple lemon dressing!
The kids ended up loving this salad, I think because the tiny pieces of vegetable were less scary than big chunks and strips. They thought all the pieces were cute, and would pop them in their mouths with childish delight. While this was happening, I was silently cackling in my head, because helloooooooooo Mom Win.
This salad is great if you have leftover veggies from other recipes that are just itching to spoil if they don’t get used. Dice them all up and serve them tonight with dinner!
Israeli Salad Recipe
5 from 4 votes
Print Pin Rate
Course: Salad
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 6
Author: Karly Gomez
Ingredients
- 2 Small Tomatoes
- 1 Yellow Bell Pepper
- ⅓ of a Red Onion
- 1 Small English Cucumber
- ¼ C Fresh Mint
- ¼ C Fresh Parsley
- ¼ C Fresh Cilantro
- Juice of ½ Lemon
- 3 Tbsp Olive Oil
- Kosher Salt to taste
- Pepper to taste
Instructions
Chop the tomato, bell pepper, red onion, and cucumber into a very fine dice, then add to a large bowl. Roughly chop the mint, parsley, and cilantro and add to the bowl.
In a small cup, whisk together the lemon juice, and olive oil, adding salt and pepper to taste. Pour the dressing over the vegetables and herbs, toss gently to combine, then serve immediately.
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About Karly
From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.
Reader Interactions
Comments
Melony says
Such a yummy & fresh salad. Good with a tuna steak.Reply
PJ says
Loved it. Very light and tasty. Am off to share it with friends at a Bible study
Reply
Ann says
Made this exactly as in the recipe. It was the perfect complement to lamb burgers. Wonderfully fresh tasting and the herbs put it over the top.Reply
Elizabeth Kirkley Best says
Tried a version of this with diced tomato ,mushroom,onion, green pepper and tiny squares of cheddar. Dressing was oil and apple cider vinegar salt and pepper with a bit of minced basil. So good…put it on a low fat tortilla . This is so versatile!Reply
Issoulfood says
nice and very interesting article, I came to read it until the end, is there any article like this on your site, I’m sure there are more interesting on your site than this. thank you for the knowledge.
Reply
Marly says
This looks so yummy and refreshing! Summer in a bowl. This will be a great addition to our fridge!
Reply
Rachel @ Simple Seasonal says
I’m just loving this recipe, because I’m pretty sure the picky preschooler in our family would be all over it!
Reply
