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    You are in: Home / Recipes / Israeli Salad Recipe
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    Israeli Salad

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Mizzy's Note:

    This is a very simple and refreshing salad. My grandfather used to prepare this for us as kids. It goes well in a pita with hummus, or on the side with just about anything. Alot of the ingredients are also interchangable, and depend on your taste buds. I really like this salad tossed in some tahini sauce.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chop all the vegetables into small pieces, and slice the olives.
    2. 2
      Toss the ingredients together, and sprinkle with the olive oil, lemon juice and salt and pepper.
    3. 3
      Add more flavor if you want.
    4. 4
      Serve well chilled.

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    Ratings & Reviews:

    • on January 22, 2005

      55

      We love this recipe and call it "chop-chop salad". I usually add a diced pickle, it makes a great touch. My boyfriend loves it, although he always says I never cut the ingredients as nicely as his grandmother always did. But how could I compete with a Jewish Grandmother's cooking??? :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2009

      55

      Wonderful salad- I took care chopping the vegetables by hand into small pieces. I used a jar of "Goya Salad Olives" . One jar was enough for 4x this recipe. I quagrupled this for a party). The Goyal olive mix is in water/brine and containes sliced green olives and some red peppers also. I used the chives and I added some flat leaf parsley also. I omited the carrot ( ran out). This recipe came out wonderful!! Very close to what I have eaten is Israel. Of note, this salad can never be the same as the salads in Israel--the vegetables grown in Israel have a certain wonderful taste that I cant describe. Thanks mizzy-i will make again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2009

      55

      Delicious! I used Spanish pimento-stuffed olives as they were the only green olives I had at the time, and I omitted the chives and the zaatar. I used a yellow pepper instead of green pepper, and used a handful or two of carrot shreds for the carrot. I let it chill for 2-3 hours before serving it with Shishlik (Israeli Skewers) on pita bread. Thanks so much for sharing, Mizzy!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Israeli Salad

    Serving Size: 1 (229 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 74.5
     
    Calories from Fat 33
    45%
    Total Fat 3.7 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 17.9 mg
    0%
    Total Carbohydrate 10.3 g
    3%
    Dietary Fiber 2.5 g
    10%
    Sugars 5.5 g
    22%
    Protein 1.7 g
    3%

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