Jerusalem Salad
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Jerusalem salad is the perfect everyday salad! It’s ready in 10 minutes, requires no fancy ingredients, and goes with just about everything.
If you’re unfamiliar with Jerusalem salad or Israeli salad, it’s a simple but delicious cucumber tomato salad tossed with lemon juice and olive oil.
It’s a hassle-free way to add color, texture, and freshness to your meals using only 7 ingredients!
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Bored with your cooking routine but want meals that are still wholesome and delicious? Change your rotation and pair this light side dish with our vegan black bean burger or hummus toast!
Why You’ll Love Jerusalem Salad
- This Jerusalem salad is super simple and impossible to mess up. The only time-consuming part is chopping the veggies, but you can also do that in advance.
- Who knew you’d only need 7 ingredients for a light but tasty side dish? You can also try this delicious salad with another dressing or add other herbs and veggies.
- This cucumber tomato salad makes the best side dish. It balances your heavy meals with satisfying textures and fresh flavors!
Ingredients And Substitutions
English cucumber – Both English and Persian cucumbers are perfect for Jerusalem tomato salad because they don’t need to be peeled and have minimal seeds.
Tomatoes – Besides Roma tomatoes, you can also use grape or cherry tomatoes in this refreshing salad. And since they’re smaller, you can just slice them in halves.
Red onion – Adds a pop of color to this amazing salad. If you prefer a milder flavor, scallions also work.
Parsley – Fresh parsley rounds out the flavors of this light salad. Other fresh herbs like cilantro and basil also taste great with the salad ingredients.
Lemon – A generous squeeze of lemon brightens this simple salad dish.
Extra virgin olive oil – This Mediterranean salad recipe uses the classic combination of olive oil and lemon juice as its dressing, beautifully complementing the flavors of the fresh vegetables.
Salt – You can also add sumac or cumin to this refreshing side dish!
Tips For Making This Recipe
Cut the Vegetables Uniformly
Feel free to dice your salad vegetables as big or as small as you want. However, try to chop them uniformly to get a nice mix of veggies in every mouthful.
Keep Your Salad From Getting Watery
You can cut out the seed cavities of your cucumbers and tomatoes to keep your Jerusalem salad from becoming too watery!
Storage Tips
To store leftovers, transfer your Jerusalem salad to an airtight container and keep it in the fridge for up to 4 days. Give it a quick stir before serving. It’s also best not to store this salad for too long, as the vegetables are bound to get soggy over time.
Israeli Salad Recipe FAQs
What is Jerusalem salad?
Jerusalem, or Israeli salad, is a simple cucumber tomato salad. While many households have their own recipes, it’s typically made with diced cucumbers, tomatoes, and onions dressed with lemon juice and/or olive oil.
Should you peel cucumbers for Israeli salad?
No. Jerusalem salad typically uses English and Persian cucumbers. Since they have relatively thin skins, you won’t need to peel them.
Can I make this salad ahead of time?
You can jumpstart the preparation for this cucumber tomato salad one day ahead. Store the chopped fresh ingredients in an airtight container in the fridge, and only toss them with the dressing right before serving.
What can be used instead of olive oil for this cucumber tomato onion salad?
Another delicious dressing for this salad is tahini mixed with water and lemon juice!
Can you freeze Israeli salad?
No. This cucumber and tomato salad is best eaten fresh. Freezing and thawing the salad will just make the veggies mushy.
More Delicious Vegan Salad Recipes
- Spiced Chickpea Kale Salad with Lemon Cashew Dressing
- Green Bean Salad Recipe
- Copycat Cafe Rio Veggie Salad
- Quinoa Black Bean Salad
- Viral TikTok Asian Cucumber Salad
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Jerusalem Salad
Ingredients
- 1 large English cucumber
- 3 large tomatoes
- ½ red onion
- ½ cup parsley, loosely packed
- 1 Lemon
- 3 tbsp extra virgin olive oil
- Salt to taste
Instructions
- Slice the tomatoes and cucumbers into small chunks, roughly chop the parsley, and finely dice the red onion.
- Add the chopped vegetables to a large mixing bowl and squeeze fresh lemon juice over them.
- Drizzle in the olive oil and add some salt to taste.
- Toss to mix everything and serve. Enjoy!
Notes
- Feel free to dice your salad vegetables as big or as small as you want. However, try to chop them uniformly to get a nice mix of veggies in every mouthful.
- You can cut out the seed cavities of your cucumbers and tomatoes to keep your Jerusalem salad from becoming too watery!
- To store leftovers, transfer your Jerusalem salad to an airtight container and keep it in the fridge for up to 4 days. Give it a quick stir before serving. It’s also best not to store this salad for too long, as the vegetables are bound to get soggy over time.
