Israeli Salad (Chopped Salad Recipe)
Israeli Salad (Chopped Salad Recipe) with Lemon Vinaigrette – Fresh summer cucumbers, tomatoes, peppers, radishes, and mint all kissed with a perky salad dressing. A classic Israeli Salad with a twist!
Chopped Salad Recipe
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.
This cool, crisp Chopped Israeli Salad with Lemon Vinaigrette is a perky addition to any meal!
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.
Israeli Salad Ingredients
- English Cucumbers – or Persian cucumbers, cut into 3/4-inch pieces
- Grape Tomatoes and/or Cherry Tomatoes – halved
- Sliced Radishes – any variety
- Yellow Bell Pepper – seeded and chopped in 3/4-inch pieces
- Diced Onion
- Chopped Fresh Mint – classic garden peppermint or spearmint
- Chopped Parsley
- Extra Virgin Olive Oil
- Lemon – zested and juiced
- Ground Sumac – If you can’t find sumac, a good substitute is paprika, although no other spice can truly replace the flavor of sumac.
- Â Salt and Pepper
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 mildly pungent flavor that is distinctly Mediterranean.
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!
How To Make This Israeli Salad
- 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.Â
- Refrigerate until ready to serve.
Get the Full (Printable) Israeli Salad (Chopped Salad Recipe) Below. Enjoy!
Frequently Asked Questions
Can I Make This Ahead Of Time?
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.
How Long Will This Recipe Last In The Fridge?
You can keep this salad in the fridge for 3 to 4 days, but it is best served in the 2 to 3-day range.Â
Is It Spearmint or Peppermint That Goes Into This Recipe?
You can use whichever mint you prefer. I generally use garden-variety peppermint but use your favorite variation.
More Great Salad Recipes
- Crunchy Beet & Carrot Slaw Recipe
- Grilled Fattoush Salad Recipe
- Zucchini & Green Chutney Salad Recipe
- Vietnamese Cold Chicken Salad Recipe
- Greek Cucumber Dill Salad Recipe
- Steak Salad with A1 Vinaigrette Dressing Recipe
- Grilled Corn Salad with Smokey Vinaigrette Recipe
- Lentil Salad with Apple Cider Vinaigrette Recipe
- Grilled Romaine Salad with Lemon Poppy Seed Dressing Recipe
Israeli Salad (Chopped Salad Recipe)
Ingredients
- 2 1/2 cups chopped English cucumbers or Persian cucumbers, cut into 3/4-inch pieces
- 2 1/2 cups grape tomatoes and/or cherry 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
Instructions
- 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.
Made it and love it. Thank you for this one and all the others. Also love Calabacita.
Hi Sommer ! I follow you religiously, love all your site. I’ve made this salad four times since I found 2 weeks ago. Soooo good.
Wish I could give this one more than 5 stars! Excellent! Really loved it, and so did my husband. I made it on a Monday morning, we ate most of it that night then finished off the next night, and I went and got more ingredients and made it again Wednesday night. This is the kind of thing we can always have on hand and never get tired of, and can use as a side dish/vegetable with all kinds of entrees. Thanks for the recipe!
So good
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The Chopped Israeli Salad…is it spearmint or peppermint that goes into this??
Hi Kathleen,
You can use whichever you prefer. :)
nice salad, thank you putting it together, love all of the vegetables even the mint and that they’re also not swamped by tons and tons of iceberg or other default salad lettuce, will look around for some sumac too!