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Close up of a bowl of Israeli Salad on a blue tile background.

Mummy’s Israeli Salad

  • Author: Rachel Phipps
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2-4 1x
  • Category: Salads
  • Cuisine: Israeli
  • Diet: Vegan


A traditional Israeli Salad recipe made with finely chopped tomatoes, peppers, cucumber, lots of fresh herbs and your very best extra virgin olive oil – the ultimate summer side dish for breakfast, lunch or dinner!



For the Salad

  • 1/2 large cucumber
  • 1 red pepper
  • 4 medium tomatoes (approx 200g / 7 oz), see note
  • 1 tsp sea salt
  • 1 tbsp finely chopped parsley
  • 1/2 tbsp finely chopped mint

For the Dressing

  • 2 tbsp extra virgin olive oil
  • 1/2 tbsp white wine vinegar
  • 1/2 tbsp fresh lemon juice
  • 1/2 tsp granulated sugar
  • 1/2 tsp sea salt
  • 1 small garlic clove


  1. Finely dice the cucumber – don’t bother peeling it – and toss it with the 1 tsp sea salt. Set aside in a colander to drain.
  2. To make the dressing, whisk together the olive oil, vinegar, lemon juice, sugar, salt, and the garlic clove, peeled and crushed. Set aside.
  3. De-seed the pepper, and slice away any white ribs. Along with the tomatoes, dice as finely as the cucumber.
  4. Toss together the drained cucumber, chopped pepper and tomatoes, the dressing and the herbs. Leave to sit for 5 minutes before serving. 


  1. For the best results, use ripe, but still slightly firm tomatoes.
  2. Be sure to store the leftovers, in the fridge, in their juice.