Jerusalem Salad Israeli Salad Recipe

I absolutely love this recipe because it’s not only super fresh and vibrant, but it also gives me all the Mediterranean vibes my soul craves. Plus, it’s a culinary rainbow that bursts with flavor, making every bite feel like a mini vacation!

What I find so invigorating and so vibrant about what people call either Jerusalem Salad or Israeli Salad is that it is such an uncomplicated salad. I love the contrast of textures and flavors among the cool, crunchy cucumbers, the sweet, bursting tomatoes, the earthy flavor of red and green bell peppers, and the fresh parsley and mint leaves.

A dressing of olive oil and lemon juice adds the right amount of tang.

Ingredients

Tomatoes are rich in vitamins A and C and present a juicy, slightly sweet taste.

Cucumber: Adds a refreshing, crunchy, and crisp element that is low in calories and high in water for a wonderful texture.

Red Onion: Delivers vitamin C and antioxidants, imparts sharpness and color.

Vitamin-C-rich, red bell peppers add sweetness and brightness to salads.

Green bell pepper: Adds mild flavor and crunch, and is high in dietary fiber.

Parsley: A vitamin K and A powerhouse, it brings bright, herbal accents.

Mint leaves: Help digestion and taste very refreshing and cooling.

Olive Oil: Fats and antioxidants that are good for the heart boost flavor.

Lemon Juice: Rich in vitamin C; delivers a bright, tangy taste.

Ingredient Quantities

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• 2 large tomatoes, diced
• 1 large cucumber, diced
• 1 small red onion, finely chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Begin by cleansing all the ripe ingredients: the fresh produce (such as the tomatoes, cucumber, and peppers) and the other raw components.

2. Cut the tomatoes into small, even pieces, and put them in a large mixing bowl.

3. If you want, you can peel the cucumber; dice it into pieces that are about the same size as the tomatoes. Then, put it into the bowl with the tomatoes.

4. Chop the red onion into small pieces and add them to the mix, ensuring the flavor is evenly distributed.

5. Remove the seeds and any white pith from the red and green bell peppers. Then, dice the peppers and add them to the bowl.

6. Finely chop the fresh parsley and mint leaves, then add to the bowl for a fresh herbal flavor.

7. Pour the olive oil over the vegetables and herbs that have been mixed together.

8. Ensure that the seeds have been removed before squeezing fresh lemon juice onto the salad.

9. The mixture should have salt and black pepper added to it to taste. Adjust the seasoning according to your preferences.

10. Combine the ingredients, being careful not to bruise the delicate leaves. Serve this salad with a light dressing so that all the individual flavors can sing without any one flavor dominating.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Paring knife (optional for peeling cucumber)
4. Large mixing bowl
5. Small bowl or citrus juicer (for squeezing lemon juice)
6. Measuring spoons
7. Salad tongs or wooden spoon (for mixing)
8. Strainer or colander (for washing produce)

Optional:
– Herb cutter or mezzaluna (for chopping herbs)

FAQ

• What is the best type of tomatoes to use?Select solid, ripe tomatoes for the salad, like plum or Roma tomatoes. This type of tomato stands up well in the dish, holding its shape and texture.
• Can I prepare this salad in advance?Certainly! The salad can be prepped hours in advance, but to get the best flavor from it, wait until just before you serve to add the oil and lemon juice.
• Is there a substitute for red onion?If you want a tamer taste, use shallots or sweet onions instead.
• Can I use dried herbs instead of fresh?Use fresh parsley and mint for the best flavor, but dried herbs can be used in a pinch. In that case, use one-third the amount of these herbs when using them in dried form.
• How do I make this salad spicier?For a spicy kick, add a finely chopped chili pepper or a dash of cayenne pepper.
• Is it possible to add protein to this salad?Certainly! Adding either grilled chicken or chickpeas would increase the protein content of this dish.
• What is the best way to store leftovers?Keep the salad in a sealed container in the fridge for up to 48 hours. It’s not going to go bad; I just think it tastes best when it’s fresh.

Substitutions and Variations

Tomatoes: Use cherry tomatoes cut in half as a substitute.
Cucumber: Use diced zucchini as a replacement.
Red onion: Use white onion or shallots, finely chopped, as a substitute.
Diced yellow or orange bell pepper can be used in place of red bell pepper.
Extra virgin olive oil: Replace with avocado oil or grapeseed oil.

Pro Tips

1. Chill Before Serving For the best flavor, let the salad sit in the fridge for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

2. Opt for Sweet Tomatoes Choose vine-ripe or heirloom tomatoes for their sweet flavor and juicy texture, which will enhance the overall taste of the salad.

3. Balance Acidity with a Pinch of Sugar If the salad tastes too acidic due to the lemon juice, add a small pinch of sugar to balance out the flavors.

4. Uniform Cutting for Even Flavors Try to dice all the ingredients to a similar size. This ensures that each bite has a balanced taste of all the components.

5. Enhance with Additional Herbs For a more complex flavor, consider adding a small amount of fresh dill or basil to complement the parsley and mint.