This cool, crisp Chopped Israeli Salad with Lemon Vinaigrette is a perky addition to any meal!
Salad lovers… I’ve got something special for you today.
We’re smack-dab in the middle of salad season, with vine-ripened produce available everywhere we look. Let’s make the most of it.
I was introduced to classic Israeli Salad years ago at a mediterranean steakhouse. This simple medley of cucumbers, tomatoes, onions, and herbs is so fresh and inviting, it is the perfect complement to any meal.
However, this time of year when vegetables are at their best, I like to throw a few extra garden goodies into the salad bowl.
I’m not the first person to do this, mind you. After my first encounter with Israeli Chopped Salad, I’ve tasted many variations with veggie add-ins.
My personal favorites are bell peppers and radishes. They offer a pop of crunchy sweetness and zip that complement the other ingredients. However, you can add any additional vegetable you prefer.
How Do You Make Chopped Israeli Salad with Lemon Vinaigrette?
Toss the chopped vegetables with parsley, fresh mint leaves, and a simple lemon and olive oil dressing.
In this Chopped Israeli Salad with Lemon Vinaigrette, the secret ingredient that pulls all the flavors together is ground sumac. This lesser known spice has a mild pungent flavor that is distinctly Mediterranean.
If you can’t find sumac, a good substitute in paprika, although no other spice can truly replace the flavor of sumac.
Once the Chopped Israeli Salad with Lemon Vinaigrette is mixed, you can serve it right away or refrigerate it for later in the day. I prefer to make this salad several hours ahead, so the dressing has time to saturate the vegetables.
Either way, this simple chopped salad is fresh, crunchy, and bursting with flavor. It’s what all salads aspire to be.
Our Chopped Israeli Salad with Lemon Vinaigrette will make a salad convert out of even the most veggie-resistant people.
Give it a try!
More Fabulous Summer Salads
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Chopped Israeli Salad with Lemon Vinaigrette
- 2 1/2 cups chopped english or persian cucumbers, cut into 3/4 inch pieces
- 2 1/2 cups cherry and/or grape tomatoes, halved
- 1 1/2 cup sliced radishes
- 1 yellow bell pepper, seeded and chopped in 3/4 inch pieces
- 1/3 cup diced onion
- 1/3 cup chopped fresh mint
- 1/4 cup chopped parsley
- 1/4 cup extra virgin olive oil
- 1 lemon, zested and juiced
- 1 teaspoon ground sumac, or substitute paprika
- Salt and pepper
- Chop all the vegetables and herbs and place in a large salad bowl, or on a platter.
Sprinkle the top of the salad with lemon zest and ground sumac. Then drizzle with olive oil and lemon juice.
Toss well. Taste, then salt and pepper as needed. Refrigerate until ready to serve.