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Israeli Salad (WFPB)

by Liz Madsen
A large white bowl filled with chopped cucumber, tomatoes, red onions, and parsley next to a blue striped napkin.

This simple, fast, and easy chopped salad is the perfect side for any time of year. Also sometimes referred to as Israeli salad or Middle Eastern salad, it’s a classic that goes with any meal.

Ingredients

4 cups cucumber, quartered and sliced (seedless/English cucumbers are best)
2 cups tomatoes, diced (I like to use halved grape/cherry tomatoes)
½ medium red onion, finely diced
½ cup fresh parsley, chopped finely
Juice of 2 large lemons, or to taste
Salt, to taste

Instructions
  1. Chop all the ingredients and mix them together.
  2. Add the lemon juice and salt, mix well, and taste. Adjust as needed.
  3. Serve this salad alongside anything you like—goes wonderfully with falafel and hummus.
  4. Refrigerate in an airtight container for up to 3 days.
Notes
  1. Find more of Liz’s recipes at Zardyplants. This particular recipe is reprinted with permission from their e-book, Plant Based Jewish Recipes by Liz and Paul Madsen. Follow them on Facebook and Instagram.
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