Israeli Salad

Jyl.Ferris's picture

Sep. 11, 2012

This salad is served with every meal ordered in a typical Israeli restaurant as well as eaten at home. It takes only a few minutes to put together this salad to eat as a side dish or a whole meal. The secret is chopping the vegetables into small pieces. If you like you can add other chopped vegetables and/or cheeses like feta. See other salads and homemade dressings on this channel or at When you cook for yourself you can Save Money, Eat Healthier, Live Greener and Have Fun!


Tomato 1 Cup (16 tbs) , dice
Cucumber 1 Cup (16 tbs) , dice
Parsley 1 Cup (16 tbs) , chop
Feta cheese 4 Ounce , crumbled
Lemon juice 2 Tablespoon
Olive oil 1 Tablespoon
Salt 1 Dash
Black pepper 1 Dash



1. Halve the tomatoes and chop the parsley.

2. In a mixing bowl, add the tomatos, pre-diced cucumber and parsley.

3. Crumble the feta cheese.

4. In a small bowl squeeze the lemon juice and add it to the salad.

5. Drizzle olive oil and season with salt and pepper. Toss well.


6. Plate and serve as a side dish.

Recipe Summary

Difficulty Level: Easy
Servings: 2

Nutrition Facts

Serving size

Calories 256Calories from Fat 176

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 716 mg29.83%

Total Carbohydrates 11 g3.7%

Dietary Fiber 2 g8%

Sugars 6 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet