Jerusalem Salad (Israeli Salad)
Jerusalem Salad (Israeli Salad) is a simple chopped salad packed with fresh herbs, Persian cucumbers, and juicy cherry tomatoes. Enjoy as a side dish or folded in a warm pita with Chicken Kofta Kebabs and Lemon Dill Yogurt Sauce for a delicious lunch or dinner option.
Servings 6 servings
Calories 83 kcal
25 cherry tomatoes, cut in half about 1 cup 6 mini cucumbers, sliced about 3 cups 1 red bell pepper, seeded and diced about 1 cup ¼ red onion, thinly sliced about ½ cup 2 tablespoons fresh parsley, chopped 8 big leaves of fresh mint, sliced thinly into ribbons 2 ½ tablespoons freshly squeezed lemon juice about 1 lemon ½ teaspoon kosher salt ¼ teaspoon black pepper ¼ cup olive oil
Chop all the vegetables and herbs. Add to a medium bowl, along with the lemon juice, salt, pepper, and olive oil. Gently stir to combine. Allow to sit for at least 5 minutes before serving so the flavors can blend together. However, this salad is best when served fresh.
Cherry tomatoes are preferred for a sweeter flavor. Mini cucumbers are preferred because they're typically less bitter and have thinner skin.
Use any color bell pepper you prefer.
Make sure to slice the onion thinly so you don't bite into a large piece of onion.
Always use fresh lemon juice for best flavor.
Calories: 83 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 9 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Sodium: 194 mg | Potassium: 14 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1 IU | Vitamin C: 3 mg | Calcium: 2 mg | Iron: 1 mg