This healthy and simple Jerusalem Salad is a zesty, refreshing complement to many summer dishes. It’s also delicious as an appetizer served with pita bread & tahini.
What Is Jerusalem Salad?
Jerusalem salad is a very simple and light salad that comes from the Middle Eastern region. It is made with diced vegetables, typically tomatoes, cucumbers, and onions, dressed with a simple lemon and garlic vinaigrette. It is eaten with many meals in Israel (even breakfast!), and different names know many similar variations. Some other similar salads/variations include:
- Israeli Salad
- Persian Salad
- Shirazi Salad
- Greek Salad
- Arabic Salad
- Turkish Salad
Often, these names are used interchangeably in various contexts, but there might be slight differences in ingredients or preparation methods between the different regional variations of the Salad Salad. However, the core elements of fresh vegetables and a light dressing remain consistent. When describing this to my mum, I said it was ‘like a Greek salad, but add some capsicum and minus the olives and cheese.’ I feel like this captures it in a sentence pretty well, haha. Jerusalem salad and my cauliflower and pearl couscous salad have quickly become my favorite side dishes in our household. It’s particularly delicious as a topping for Vegan Gyros.
Ingredients
The main ingredients in Jerusalem salad are:
- Tomatoes: I like to use grape (cherry) tomatoes as they burst with sweetness and flavor. It also saves time, as you only need to halve them. You could use regular tomatoes, though. However, it will take a little more time to dice them finely. Check out this helpful guide on how to master the art of chopping tomatoes. Although tomatoes are traditionally the base ingredient of this Salad, I have made it *without* tomatoes as my husband Steve can’t stand them, lol. You can see some of the photos in this post are tomato-free – they still look beautiful and taste great either way!
- Cucumbers: Crisp cucumbers are usually peeled and diced to add a crunchy texture to the Salad. Peeling is optional, as cucumbers are perfectly fine to eat unpeeled as long as they aren’t waxed. You can tell if they are waxed by running a finger along the skin – if an oily residue is visible, then they’re waxed. I used an English cucumber for this recipe, and it worked out fine, but Persian cucumbers (also known as Lebanese cucumbers) would be more authentic if you can get them! They have fewer seeds and a thinner skin, making them ideal for this Salad.
- Onions: Finely chopped red onions are another key ingredient that adds color and sharpness of flavor. Make sure to chop them nice and fine, and give the SaladSalad a thorough toss.
- Fresh herbs: In this recipe, I use traditional parsley and mint. You could get creative here and use what you have in your garden or season. Basil would give it an Italian twist, and oregano and dill would be more Greek-inspired. Cilantro could be interesting too, like a Pico de Gallo… choose light and leafy herbs, and you can’t really go wrong.
- Dressing: The dressing consists of freshly squeezed lemon juice, extra-virgin olive oil, red wine vinegar, garlic, salt and pepper. Simple but classic, it allows the natural flavors of the veg to shine through.
- Pepper (capsicum): I have included yellow and red bell peppers in this recipe to make it extra colorful. They also add a delicious sweet flavor and crisp texture.
How To Make Jerusalem Salad
Making Jerusalem Salad is very simple, you need to dice your ingredients and make a vinaigrette. Detailed instructions are included in the recipe card at the bottom of this post, but here are the step-by-step instructions with photos to make it even easier:
Dice cucumber, capsicum, and onion. Mince garlic and halve tomatoes. Roughly chop herbs.
Add all vegetables and herbs to a large bowl.
Juice lemon into a small bowl, add all vinaigrette ingredients, and whisk to combine.
Pour vinaigrette over SaladSalad and toss to combine. Eat immediately.
Hint: because this recipe uses such fresh and water-rich vegetables, it’s best to prepare this right before serving for the best fresh texture. Add the vinaigrette and toss at the last moment before serving.
Substitutions and Variations
- Herbs: Instead of parsley and mint, you can experiment with fresh herbs like cilantro (coriander), dill, basil, or even arugula (rocket) to give the Salad Salad a unique twist.
- Dressing: Feel free to customize the dressing to your taste. You can use balsamic vinegar instead of red wine vinegar or lime juice instead of lemon juice for a slightly different Pico de Gallo-inspired flavor. If you prefer a creamier dressing, you can mix tahini with lemon juice and water.
- Oil: While olive oil is commonly used, you can substitute it with other vegetable oils such as avocado oil, sunflower oil, or grapeseed oil.
- Seasonings: Play around with the seasonings to match your taste preferences. Add a pinch of cumin, paprika, or sumac for an extra flavor.
- Spiciness: If you like heat, add finely diced jalapenos, chili flakes, or a dash of hot sauce to give the SaladSalad a spicy kick.
Storage Instructions
This Salad is best eaten immediately. When you chop up the vegetables, they leak their juices and soften. To enjoy a crisp, fresh texture, it is best to prepare this right before you want to eat it, and only add the vinaigrette and toss just before serving. You can store the leftovers for 1-3 days in an airtight container in the fridge; however, note it will become softer, and more liquid will pool at the bottom the longer it sits. I wouldn’t enjoy this salad salad after 24 hours. Jerusalem Salad is not suitable for freezing.
What to Serve with This Salad
Here are some vegan-friendly meal pairing ideas:
- Falafel Pita: Crispy and flavorful chickpea-based falafels are a classic vegan option that pairs perfectly with Jerusalem salad. Add pickled red onion, plus a sprinkle of za’atar and tahini sauce for the perfect pita sandwich.
- Grilled Portobello Mushrooms: Marinate and grill portobello mushrooms as another complementary side dish. Or remove the mushroom stems and stuff them with tofu ricotta as a main course.
- Vegan Gyros: Try these easy Shredded Tofu Gyros and fill them with Jerusalem salad.
- Tahini and Pita Bread: Offer a bowl of Jerusalem salad and fresh pita bread as a delicious appetizer. Tear off small portions of bread, scoop up some of the Salad Salad, and drizzle it with creamy tahini.
- Vegan Stuffed Grape Leaves (Dolmas): Serve vegan stuffed grape leaves filled with a tasty rice and herb mixture alongside the Salad Salad.
- Vegan Spanakopita: Prepare a plant-based version of spanakopita using spinach, tofu or vegan cheese, and filo pastry.
FAQ’s
The main difference between Israeli and Greek salads is their ingredients and dressing. Israeli SaladSalad typically consists of diced tomatoes, cucumbers, bell peppers, onions, and a simple olive oil and lemon juice dressing. On the other hand, Greek SaladSalad includes similar ingredients, but with the addition of Kalamata olives, feta cheese, and a dressing made of olive oil, red wine vinegar, oregano, and sometimes lemon juice. The feta cheese gives Greek SaladSalad its characteristic tangy flavor, while Israeli SaladSalad focuses on the freshness and natural taste of the vegetables.
Israeli salad is known by various names in different regions. It is also referred to as Arabic salad, Shirazi salad (in Iran), Mediterranean salad, or Middle Eastern salad. The name may vary depending on the region and the slight differences in the salad’s ingredients and preparation.
Jerusalem salad is a refreshing dish typically made of diced tomatoes, cucumbers, bell peppers, and red onions. It often includes fresh herbs like parsley and mint to add flavor and vibrancy. The dressing is a simple combination of olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper, which complements the natural flavors of the vegetables.
No, do not freeze Israeli (Jerusalem) salad. Freezing can alter the texture and water content of the vegetables, resulting in a mushy and gross sludge. For the best taste and texture, Israeli (Jerusalem) salad is best enjoyed fresh on the day it is prepared.
It’s best to do this immediately before serving rather than preparing in advance. However, you could do some preparation one day ahead. Prepare the dressing separately and store it in a container. Dice the vegetables and store them in separate airtight containers in the refrigerator to maintain their freshness. Just before serving, combine the vegetables with the dressing and toss everything together.
More Vegan Side Dishes
Here are some other tasty salad recipes and side dishes you might like to try:
I hope you enjoy this Jerusalem Salad recipe! Let me know what you think and whether you included tomatoes in the comments below 😉
Jerusalem Salad
Ingredients
- 2 cups cherry tomatoes optional, halved
- 1 cucumber peeled and finely diced
- 1 red bell pepper (capsicum) finely diced
- 1 yellow bell pepper (capsicum) finely diced
- 1/2 red onion finely diced
- 1/4 cup fresh mint leaves finely chopped
- 1/4 cup fresh parsley finely chopped
Vinaigrette
- 2 tbsp olive oil extra virgin
- 1 lemon juiced
- 1 tbsp red wine vinegar
- 1 clove garlic minced
- salt and pepper to taste
To serve
- tahini optional
- pita bread optional
Instructions
- In a large mixing bowl, combine the cherry tomatoes (optional), cucumber, red and yellow bell peppers, and red onion.
- In a separate small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss everything together until well coated.
- Add the fresh parsley and mint to the salad and gently toss again to distribute the herbs evenly.
- Taste and adjust seasonings if needed.
- Let the salad sit for about 10 minutes before serving to allow the flavors to meld together.
- Serve as a refreshing side dish or enjoy it as an appetiser with pita bread and dipped in tahini.
Video
Liz Douglas says
One of my favourite refreshing summer salads. Great at a BBQ.
sarah says
Absolutely delicious, hit the mark perfectly.
Hong Nguyen says
You’ve rekindled my cooking mojo!! Thanks for the recipes