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+ servings
5 from 1 vote

Israeli Salad - Middle Eastern Salad

Fresh salad with the scent of oregano and thyme, the ideal side dish for Israeli dishes, oriental and mediterranean.
Servings 4 portions
Prep Time 20 mins
Total Time 20 mins


  • 450 g Cucumbers Persian or English
  • 450 g Tomatoes
  • 140 g Red Onions
  • 10 g Parsley
  • 10 g Mint
  • 3 tbs Extra Virgin Olive Oil
  • 1 Lemon Juice
  • q.s. Salt
  • q.s. Black Pepper
  • 10 g Coriander optional
  • 1 - 2 tsp Za'atar mix of: oregano, thyme, sumac, sesame seeds, cumin, savory, hyssop, marjoram. and fennel seeds


  • Cube the cucumbers, red onion and tomatoes. If you want you can cut tomatoes into quarters, in this case opt for cherry tomatoes or dates.
    450 g Cucumbers, 450 g Tomatoes, 140 g Red Onions
  • Chop the herbs and add it to the vegetables, if you don’t like coriander you can omit it.
    10 g Parsley, 10 g Mint, 10 g Coriander
  • Prepare the sauce using lemon juice, pepper oil and Za'atar mix or only sumac.
    3 tbs Extra Virgin Olive Oil, 1 Lemon Juice, q.s. Black Pepper, 1 - 2 tsp Za'atar, q.s. Salt
  • Season and serve. You can store it in the fridge ready.
Chef: Taira by R.J.
Calories: 144kcal
Course: Side Dishes
Cuisine: Israeli, Jewish, Palestinian
Keyword: Salads, Vegan, Vegetarian
Difficulty: Easy


Serving: 291g | Calories: 144kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10.6g | Sugar: 7g

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

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