Skip to content
Israeli Salad
Israeli Salad

This salad is a staple in my summer kitchen. Traditionally made with olive oil and salt, when replacing these ingredients, you have to pack in more fresh herbs and add citrus zest to give you a satisfying burst of freshness.

Serves 4-6


6 small Persian cucumbers, cut into ¼-inch dice

3 medium tomatoes, cored, cut into ¼-inch dice

1 red bell pepper, cored, cut into ¼-inch dice

3 whole scallions, thinly sliced

1 cup fresh parsley, chopped

½ cup fresh mint leaves, chopped (optional)

2 tablespoons fresh lemon juice, plus zest from the whole lemon

Black pepper, freshly ground

  1. In a large bowl combine all ingredients and mix thoroughly.
  2. Adjust lemon and pepper to taste.

Chef’s Note:

I like to add sumac, Aleppo pepper, or crushed red pepper for an extra kick.

Carole Levy
Carole Levy
Welcome to the new home of the National Health Association!
If you are an existing member, you will need to reset your password in order to log in and take advantage of all the great benefits being a member provides—which now includes the ability to update your own contact information (address, phone number, email, upload a picture and much more). Please start by clicking the Register/Log In button and follow the instructions on that page. Once your password is reset, you will use your email address as your username. You no longer have or need a Member Number. Please contact us if you have questions—and thanks for your support!