Total Time
Prep 5 mins
Cook 0 mins

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.


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


Most Helpful

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??? :)

Glorypea January 22, 2005

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!

petlover December 26, 2009

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 Recipe #302801 on pita bread. Thanks so much for sharing, Mizzy!

Halcyon Eve August 15, 2009

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