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 have a salad that is very similar; it has a squeeze of lemon in it and a mashed avocado… delicious.
Avocado just needs to be added to EVERYTHING. I live for that stuff!
Thank you – finally a recipe like this w/ NO cilantro! I think I could eat the whole bowl as is.
Hi, Leslie! I’m so glad you like it – thanks for leaving a comment! 🙂
I made this early this morning and drove it to my mom (battling cancer) who will LOVE it! It was FUN to chop it all up and the smell was amazing! I can’t wait to hear how she liked it! Goal of one of your recipes a day until I make them all, done for today! 🙂
Hi, Denise! I’m sorry to hear about your mom’s medical troubles, but I’m glad my recipes can be of help to you! Let me know what you make next! 🙂
Well…I currently have Slow Cooker Coconut Chicken Curry in the crock pot and am about to add the veggies! I’ll let you know how it is 😛 It sure smells good!
Awesome!! I adore that recipe – it’s soooo tasty!
A friend of mine taught this to me a few years ago. She adds a squeeze of lemon too 😉
#OMGoodness this is a perfect salad! I thought the parsley was cilantro at first, which I’m loving lately. I’d most likely throw some in too. I’m putting it everywhere. You’ve got some #SeriousYum™ on your blog Anetta! This is going on my FB page (facebook.com/DoFoodBetter/posts/10152282956918447)! And a link will be on Do.Food.Better. soon too! Thanks for sharing it!
I am obsessed with cilantro, too, Linda! Thank you for sharing!