Israeli Salad Recipe

Prepare tomatoes

Wash tomatoes, remove core, and finely dice into roughly 1/4-inch (6 mm) pieces. Aim for uniform small dice so the salad bites are consistent. Place diced tomatoes in a large mixing bowl and gently drain any excess watery juices if very watery.

Prepare cucumber

Peel the cucumber partly or leave the skin on per preference. Slice lengthwise if seeded and scoop out seeds with a spoon (optional for very watery cucumbers). Finely dice the cucumber to match the tomato dice (about 1/4-inch). Add to the bowl with the tomatoes.

Prepare onion

Peel and finely dice the onion to the same small size (about 1/8–1/4-inch). To mellow the raw onion, place the diced onion in a small bowl with 1 tablespoon cold water for 5 minutes, then drain; or rinse briefly under cold water and pat dry. Add the onion to the tomato-cucumber mixture.

Chop herbs

Wash and dry the parsley thoroughly. Remove thick stems and finely chop the leaves, packing lightly to measure. If using mint, chop it finely as well. Add herbs to the bowl with vegetables.

In a small bowl or measuring cup, whisk together the extra-virgin olive oil, fresh lemon juice, kosher salt, black pepper, and optional sumac until emulsified. Taste and adjust seasoning: add more salt or lemon if needed.

Pour the dressing over the diced vegetables and herbs. Gently toss with two spoons or salad hands until everything is evenly coated. Avoid over-mixing to keep pieces intact.

Let the salad rest for 5–10 minutes at room temperature to allow flavors to meld. Taste again and adjust salt, pepper, or lemon if necessary.

Serve chilled or at room temperature as a fresh side. Optionally garnish with a drizzle of olive oil, a pinch of sumac, or a few whole parsley leaves.