The iconic chopped salad you find at every Israeli restaurant, falafel stand and breakfast is so popular for good reason. It is healthy, simple and delicious. Of course the trick is really good fresh veggies. Traditionally, Israeli salad is a mix of chopped tomatoes and cucumbers with olive oil, lemon juice, salt and pepper, but many people add chopped red onion and/or parsley and others change it up further with their favorite additions or the best veggies they have on hand.
Here is a quick and easy recipe, but feel free to make it your own.
Ingredients
Servings 4 servings
- 2 tomatoes
- 2 cucumbers
- 1 bell pepper
- ¼ red onion
- ¼ cup chopped cilantro
- 1-2 tablespoons olive oil
- Juice from ½ lemon
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Nutritional Facts
Nutrition Facts
Israeli Chopped Salad
Amount per Serving
Calories
55
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
3
g
Sodium
296
mg
13
%
Potassium
284
mg
8
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
434
IU
9
%
Vitamin C
9
mg
11
%
Calcium
26
mg
3
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Dice tomatoes, cucumbers, peppers, and onions. Place all veggies in a bowl, add chopped cilantro. Drizzle olive oil and lemon juice and sprinkle with salt and pepper.
- Toss salad and serve. Prepared salad can be kept in the fridge for a day, but the texture of the salad will change as it sits with the dressing. Some like it super fresh and crisp and others prefer it marinated, try it both ways and find out for yourself.
