Make Israeli salad dressing. In a medium-large bowl, whisk together olive oil, lemon juice, sea salt, and black pepper until emulsified. Assemble diced cucumber salad. Add diced vegetables and chopped and parsley to the bowl.
Olive oil provides a healthy dose of MUFA’s (mono unsaturated fatty acids) and can help with digestion. One of the main ingredients in Israeli salad is Persian cucumbers. Smaller and sweeter than English cucumbers, they are great for snacking.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper. Taste and adjust lemon and salt to your liking. Serve with Grilled Chicken Shawarma, or toasted pita bread and hummus . Israeli Salad will keep 3-4 days in the fridge, but best on day 1-2.
Israeli salad is a dish that is ever-present in my kitchen. It’s easy to make, inexpensive, and surprisingly delicious. In summer, I serve it alongside grilled fish or kebabs. In colder weather, I use it as a healthy side to lighten up heavy meals. I also serve it with breakfast sometimes, it goes great with an herby egg and cheese omelette!