Jerusalem salad (Israeli salad) is an easy Middle Eastern salad recipe made from cucumber, tomato, red onion and fresh herbs. Perfect side dish for filling pita sandwiches, mixing into bowls or with falafels.
I love the simplicity of this middle eastern salad. It’s fresh, flavourful and nutritious. With just a handful of ingredients and a good amount of herbs, you’ve got an amazing salad that pairs beautifully with any meal. Stuff into a pita sandwich, gyro, in bowls or serve as a mezze platter. Feel free to get creative!
What is Jerusalem salad?
Jerusalem salad (also called Shirazi salad, Persian salad, coban salads) is a staple across the Middle East. Each country has it's own name for it and tweaks it slightly but it’s essentially a cucumber tomato onion salad.
Ingredients you’ll need
All you need to make this Jerusalem salad recipe are 6 simple, healthy ingredients
- Tomatoes: Use some bright red Roma tomatoes or cherry tomatoes
- Cucumber: Lebanese/ Persian cucumbers are ideal, but English cucumbers also work.
- Red Onion: For that sweeter flavorur and pop of colour.
- Parsley: middle eastern food is all about the fresh herbs and flavour
- Lemon Juice for that splash of acid and bright flavor to help everything meld together.
- Olive oil
- Salt and Pepper: Season to your taste.
How to make Jerusalem salad
Chop vegetables: Chop your ingredients into small pieces. Some people chop into larger pieces and some prefer all the ingredients are finely diced. I personally prefer a fine chop.
Dressing: In a little jar shake up the olive oil, lemon, salt and pepper.
Mix: Add the chopped, diced or minced ingredients to a large bowl. Pour over the dressing, stir together then enjoy!
Tips and variations
- Chop everything bite sized: It’s best when all of the vegetables are diced the same size. It makes it easier to get a variety of vegetables on one mouthful. You can try a larger chop or a smaller chop.
- De-seed tomatoes: To avoid the salad becoming watery, you can de-seed the tomatoes.
- Add spices: a sprinkle of traditional Middle Eastern spices, like sumac or za’atar would be delicious.
- Dressing: adjust the lemon juice and olive oil to your own preference.
- Extras: you can try adding red capsicums (bell peppers), mint or red chilli.
How to store
While Jerusalem salad doesn’t have lettuce or leafy greens, it can get soggy. I do not recommend storing it overnight, as it will get watery the longer it sits. It still will taste good, but the texture will be weird.
What to serve with this salad
This salad is often served as a side dish, with rice dishes, with proteins or part of a mezze mezze platter. Here are some ideas:
- Stuff into pita pickets with tahini sauce
- Serve with falafels
- Paprika Feta Dip
- Hummus
- Grilled meats like chicken or lamb
FAQ's
Can I make this salad ahead of time?
You can chop up the ingredients ahead of time and store in the fridge undressed. Add the dressing right before serving.
What are Persian cucumbers?
Persian cucumbers are also known as Lebanese cucumbers. They are a small, sweet fruit with a smooth edible skin. Minimal seeds makes them a great choice for use in salads and appetizers.
More healthy salads
Sesame Carrot & Cucumber Salad
Roasted Beetroot & Pumpkin Salad
If you try this Jerusalem salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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Jerusalem Salad
- Total Time: 10 minutes
- Yield: Serves 4
Description
This Jerusalem Salad (Israeli Salad) is an easy Middle Eastern salad recipe made from cucumber, tomato, red onion and fresh herbs. Perfect for filling pita sandwiches, mixing into bowls or with falafels.
Ingredients
- 3 cucumbers (Persian or Lebanese )
- 2 tomatoes
- ½ red onion
- 1 cup finely chopped flat leaf parsley
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Dice the cucumbers, tomatoes and red onion into small pieces. Finely chop the parsley.
- In a little jar shake up the olive oil, lemon, salt and pepper.
- Add the chopped ingredients to a large bowl. Pour over the dressing, stir together then enjoy!
Notes
- Add dressing right before serving. Best served eaten fresh as it will get soggy.
- Can also add mint, chilli, sumac or red capsicum (bell pepper).
- Prep Time: 10 minutes
- Category: Salad, side dish
- Method: Chop
- Cuisine: Middle Eastern
Adria Aghasi says
I can’t believe you are stealing a Persian recipe to creat a food legacy for yourself!!!!!!! Unbelievable!!!!!!! This is not right at all!!!!! DO NOT STEAL from other cultures and DO NOT make it up!!!????????????????