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Israeli salad
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4.5 from 2 votes

Israeli salad

A simple tomato and cucumber salad that's served with and in so many dishes in Israel. It's easy to make and wonderfully fresh. 
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Salad
Cuisine: Israeli
Servings: 2 people
Calories: 85kcal
Author: Caroline's Cooking


  • 1 tomato
  • ¼ English cucumber you can use smaller American cucumbers but will probably want to remove some or all of the seeds (use around ½)
  • ¼ red pepper
  • 1 tablespoon olive oil extra virgin
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon pepper
  • ½ teaspoon sumac (optional, and to taste)


  • Finely dice the tomato, cucumber and pepper removing any tough stems and pepper seeds. 
  • Put all of the vegetables in a bowl with the oil, lemon juice salt and pepper (along with sumac, if using)and toss. Serve immediately and keep any leftover a day or two in the fridge.


Calories: 85kcal | Carbohydrates: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 232mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1020IU | Vitamin C: 31.4mg | Calcium: 12mg | Iron: 0.3mg