Israel’s culinary scene is a treasure trove of flavors, textures, and aromas. One dish that has captured hearts worldwide is the classic Israeli salad, or “salat” as it’s affectionately known in Hebrew. This humble creation has become a staple at family gatherings, Shabbat dinners, and even casual get-togethers with friends. With its medley of colors, crunch, and tanginess, it’s little wonder why this salad has gained a special place in the hearts (and stomachs) of many.
In this article, we’ll take you on a culinary journey through 20 fresh Israeli salad recipes that will delight your taste buds and inspire your next dinner party. From classic chopped salads to innovative twists incorporating couscous, quinoa, and even sweet potatoes, each recipe is carefully crafted to showcase the beauty of Israeli cuisine. Whether you’re looking for a light and refreshing side dish or a show-stopping centerpiece, we’ve got you covered. So grab a fork and let’s dig in!
Classic Israeli Chopped Salad with Cucumbers and Tomatoes
This refreshing salad is a staple of Israeli cuisine, perfect for hot summer days or as a light and healthy side dish.
Ingredients:
– 2 large cucumbers, peeled and chopped
– 2 large tomatoes, chopped
– 1/4 cup red onion, finely chopped
– 1/4 cup parsley, chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the chopped cucumbers, tomatoes, red onion, and parsley.
2. Mince the garlic and add it to the bowl.
3. Squeeze the lemon juice over the salad and toss gently to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Cooking Time: None! This is a quick and easy salad that can be prepared in just a few minutes.
Israeli Couscous Salad with Lemon and Herbs
This refreshing salad combines the nutty flavor of Israeli couscous with bright citrus and fragrant herbs, perfect for a light and satisfying meal or side dish.
Ingredients:
– 1 cup Israeli couscous
– 2 cups water
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Bring the couscous and water to a boil, then reduce heat and simmer for 10-12 minutes or until the liquid is absorbed.
2. Fluff the cooked couscous with a fork and let it cool slightly.
3. In a large bowl, whisk together lemon juice, parsley, dill, garlic, salt, and pepper.
4. Add the cooled couscous to the bowl and toss to combine.
5. Drizzle with olive oil and serve.
Cooking Time: 15 minutes
Roasted Eggplant and Tahini Israeli Salad
This vibrant salad combines the rich flavors of roasted eggplant with the creamy tanginess of tahini, all on a bed of fresh parsley and lemon-herb dressing.
Ingredients:
– 2 medium eggplants
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for added flavor)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants for 30-40 minutes, or until they are tender and lightly caramelized.
4. In a blender or food processor, combine tahini, garlic, lemon juice, salt, and pepper. Blend until smooth.
5. Chop the roasted eggplant into small pieces and place them in a bowl with the parsley.
6. Drizzle the tahini dressing over the eggplant mixture and toss to combine.
7. Garnish with feta cheese (if using) and serve at room temperature.
Cooking Time: 40 minutes
Israeli Fattoush Salad with Pita Croutons
A refreshing twist on traditional salads, Israeli Fattoush combines crunchy pita croutons with a medley of juicy vegetables and tangy sumac dressing. This salad is perfect for hot summer days or as a light and flavorful side dish.
Ingredients:
– 4 cups mixed greens (arugula, lettuce, etc.)
– 2 cups chopped cucumbers
– 1 cup diced tomatoes
– 1/2 cup crumbled feta cheese
– 1/4 cup pita bread crumbs
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon sumac powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Tear pita bread into small pieces and toast in the oven for 5-7 minutes, or until crispy.
3. In a large bowl, combine mixed greens, cucumbers, tomatoes, feta cheese, and toasted pita crumbs.
4. In a small bowl, whisk together olive oil, lemon juice, and sumac powder.
5. Pour dressing over the salad and toss to combine.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 15-20 minutes
Beet and Pomegranate Israeli Salad
This refreshing salad combines the natural sweetness of beets with the tartness of pomegranate, perfect for a light and flavorful meal or snack.
Ingredients:
– 2 large beets
– 1/4 cup pomegranate seeds
– 1/2 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for about 45 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine the sliced beets, pomegranate seeds, parsley, and feta cheese (if using).
5. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
6. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 45 minutes (roasting the beets)
Israeli Quinoa Salad with Chickpeas and Mint
This refreshing salad combines the nutty flavor of quinoa with the creamy texture of chickpeas, all tied together with the brightness of fresh mint. Perfect for a light lunch or as a side dish to accompany your favorite grilled meats.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1 can chickpeas (14.5 oz)
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Rinse the quinoa in a fine-mesh strainer, then cook according to package instructions using 2 cups of water.
2. In a separate pan, heat the olive oil over medium heat. Add the chickpeas and stir until heated through.
3. In a large bowl, combine cooked quinoa, warmed chickpeas, chopped mint leaves, lemon juice, salt, and pepper. Toss to combine.
4. Serve at room temperature or chilled.
Cooking Time: 30-40 minutes
Grilled Zucchini and Feta Israeli Salad
This refreshing salad combines the sweetness of grilled zucchini with the tanginess of crumbly feta cheese, all tied together with a burst of fresh herbs. Perfect for a light and satisfying side dish or main course.
Ingredients:
– 2 medium zucchinis
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: 1/4 teaspoon sumac for added Middle Eastern flair
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush zucchinis with olive oil and season with salt, pepper, and sumac (if using). Grill for 3-4 minutes per side, or until tender and slightly charred.
3. In a large bowl, combine grilled zucchini, crumbled feta cheese, chopped parsley, and lemon juice.
4. Toss to combine, then season with salt and pepper to taste.
5. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 10-12 minutes
Israeli Carrot and Parsley Salad with Lemon Dressing
This classic Israeli salad is a refreshing combination of crunchy carrots, parsley, and tangy lemon dressing. Perfect as a side dish or light lunch.
Ingredients:
– 4 large carrots, peeled and grated
– 1/4 cup fresh parsley, chopped
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the grated carrots and chopped parsley.
2. In a small bowl, whisk together the lemon juice and olive oil until well combined.
3. Pour the dressing over the carrot mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in just a few minutes.
Spicy Moroccan-Inspired Israeli Salad
This vibrant salad combines the flavors of Morocco and Israel, with a spicy kick from harissa. A perfect side dish or light lunch, it’s quick to prepare and packed with nutritious ingredients.
Ingredients:
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup diced cucumber
– 1 cup diced tomatoes
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup crumbled feta cheese
– 2 tbsp harissa
– 2 tbsp olive oil
– Juice of 1 lemon
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cucumber, tomatoes, parsley, and mint.
2. Crumble the feta cheese over the top.
3. In a small bowl, whisk together harissa, olive oil, and lemon juice.
4. Pour the dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Israeli Tabbouleh Salad with Bulgur and Parsley
This refreshing salad is a staple of Middle Eastern cuisine, perfect for hot summer days or as a side dish to any meal. With its crunchy texture and burst of fresh flavors, you’ll be hooked from the first bite.
Ingredients:
– 1 cup bulgur
– 2 cups water
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions (green onions)
– 1/2 cup chopped cucumber
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Rinse the bulgur and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large bowl, combine parsley, scallions, cucumber, and feta cheese (if using).
3. In a small bowl, whisk together lemon juice and salt and pepper to taste.
4. Pour the lemon dressing over the bulgur mixture and toss until well combined.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None!
Avocado and Tomato Israeli Salad with Sumac
This refreshing salad combines the creamy richness of avocados, the sweetness of tomatoes, and the tangy zip of sumac for a truly Middle Eastern-inspired delight.
Ingredients:
– 2 ripe avocados, diced
– 1 pint cherry tomatoes, halved
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1/4 teaspoon ground sumac
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced avocado and halved cherry tomatoes.
2. Drizzle the lemon juice and olive oil over the top, tossing gently to coat.
3. Sprinkle the ground sumac evenly over the salad, followed by a pinch of salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Just before serving, garnish with fresh parsley or cilantro leaves if desired.
Cooking Time: None! This salad is best served chilled, straight from the refrigerator.
Roasted Pepper and Chickpea Israeli Salad
Roasted Pepper and Chickpea Israeli Salad: A flavorful and nutritious twist on traditional Israeli salad, featuring roasted peppers and chickpeas.
Ingredients:
– 2 large bell peppers (any color)
– 1 can chickpeas (15 oz), drained and rinsed
– 1/4 cup extra-virgin olive oil
– 2 tablespoons fresh lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Chopped parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place bell peppers on a baking sheet and roast for 30-40 minutes, or until skin is blistered and charred.
3. Remove from oven and let cool. Peel off skin, discarding it, and slice the flesh into strips.
4. In a large bowl, combine chickpeas, roasted pepper strips, olive oil, lemon juice, garlic, salt, and pepper. Mix well to combine.
5. Taste and adjust seasoning as needed.
6. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 40-50 minutes
Israeli Sweet Potato and Tahini Salad
This sweet and savory salad is a modern twist on traditional Israeli cuisine, combining the natural sweetness of roasted sweet potatoes with the creamy richness of tahini. Perfect as a side dish or light lunch.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. In a blender or food processor, combine tahini, lemon juice, and olive oil. Blend until smooth.
4. Once sweet potatoes are cool enough to handle, peel and dice into 1-inch cubes.
5. Combine roasted sweet potatoes with the tahini mixture and season with salt and pepper to taste.
6. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 50 minutes
Persian-Inspired Israeli Salad with Walnuts and Pomegranate
Persian-Inspired Israeli Salad with Walnuts and Pomegranate Recipe
Summary:
Experience the vibrant flavors of the Middle East in this refreshing salad, combining the freshness of pomegranate and parsley with the crunch of walnuts.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cooked chickpeas
– 1/2 cup chopped fresh parsley
– 1/2 cup diced red bell pepper
– 1/4 cup chopped walnuts
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup pomegranate arils (or 2-3 tablespoons of pomegranate juice)
Instructions:
1. In a large bowl, combine the mixed greens, chickpeas, parsley, red bell pepper, and walnuts.
2. In a small bowl, whisk together the lemon juice and olive oil.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle salt and pepper to taste.
5. Top with pomegranate arils or drizzle with pomegranate juice.
6. Serve immediately.
Cooking Time: 15 minutes
Israeli Green Salad with Za’atar Dressing
This refreshing salad is a staple of Israeli cuisine, featuring a medley of crunchy greens and tangy flavors. The addition of creamy za’atar dressing takes it to the next level!
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup cherry tomatoes, halved
– 1/2 cup cucumber slices
– 1/4 cup Kalamata olives, pitted
– 2 tablespoons za’atar dressing (see below for recipe)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and olives.
2. Drizzle the za’atar dressing over the salad and toss gently to combine.
3. Season with salt and pepper to taste.
Za’atar Dressing Recipe:
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon za’atar spice blend
– 1/2 teaspoon garlic, minced
Combine all ingredients in a bowl and whisk until smooth.
Cook Time: None! This salad is ready in minutes.
Lemony Israeli Lentil Salad with Fresh Herbs
A vibrant and refreshing salad that combines the comforting warmth of lentils with the brightness of lemon and fresh herbs, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup cooked green or brown lentils
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. In a large bowl, combine cooked lentils, lemon juice, parsley, dill, garlic, salt, and pepper.
2. Stir in olive oil until well combined.
3. Taste and adjust seasoning as needed.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in under 5 minutes of prep time.
Israeli Cabbage and Carrot Slaw with Tahini
A refreshing twist on traditional slaws, this Israeli-inspired recipe combines the crunch of cabbage and carrots with the creamy richness of tahini.
Ingredients:
– 1 head of cabbage, shredded
– 2 medium-sized carrots, peeled and grated
– 1/4 cup of tahini
– 2 tablespoons of lemon juice
– 1 teaspoon of garlic, minced
– Salt and pepper to taste
– 2 tablespoons of olive oil
Instructions:
1. In a large bowl, combine the shredded cabbage and grated carrots.
2. In a small bowl, whisk together the tahini, lemon juice, garlic, salt, and pepper until smooth.
3. Pour the tahini mixture over the cabbage-carrot mixture and toss to combine.
4. Drizzle with olive oil and toss again to coat.
Cooking Time: 10 minutes
Mediterranean-Inspired Israeli Salad with Olives and Feta
This refreshing salad combines the bold flavors of the Mediterranean with the simplicity of an Israeli classic. Perfect for a quick lunch or light dinner, this recipe is easy to prepare and packed with nutrients.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, olives, and feta cheese.
2. Drizzle with olive oil and sprinkle with red wine vinegar.
3. Season with salt and pepper to taste.
4. Garnish with fresh parsley or dill, if desired.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Israeli Roasted Cauliflower Salad with Turmeric
This vibrant salad combines the creamy sweetness of roasted cauliflower with the earthy warmth of turmeric, all tied together with a bright and tangy dressing. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 head of cauliflower
– 2 tbsp olive oil
– 1 tsp ground turmeric
– Salt and pepper to taste
– 1/4 cup plain Greek yogurt
– 2 tbsp freshly squeezed lemon juice
– 1 tsp honey
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, turmeric, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and caramelized.
4. In a small bowl, whisk together yogurt, lemon juice, and honey.
5. Once the cauliflower is done, let it cool slightly.
6. Toss roasted cauliflower with the dressing until well coated.
7. Garnish with parsley or cilantro, if desired.
Cooking Time: 20-25 minutes
Refreshing Israeli Watermelon and Feta Salad
Cool off with this vibrant and flavorful salad that combines the sweetness of watermelon with the tanginess of feta cheese.
Ingredients:
– 3 cups cubed seedless watermelon (about 1 small melon)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the watermelon cubes and feta cheese.
2. Sprinkle the chopped mint leaves over the top.
3. Drizzle the olive oil and lime juice over the salad, then toss gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: None!
Summary
Discover the flavors of Israel with these 20 fresh and delicious salad recipes! From classic combinations like cucumbers, tomatoes, and herbs to more unique twists featuring eggplant, tahini, and sumac, there’s something for every occasion. Try your hand at making a quinoa and chickpea salad, a roasted sweet potato and tahini salad, or a refreshing watermelon and feta salad. With these recipes, you’ll be inspired to create your own Israeli-inspired meals that are perfect for everyday meals, parties, and special gatherings.
