Israeli Chopped Salad

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Israeli chopped salad features uniform ¼-inch diced vegetables tossed with a fresh lemon and olive oil dressing. The crisp, balanced texture depends on consistent knife work and dressing added just before serving to prevent sogginess.

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Prep Time 15

Cook Time 1

Total Time 16

Servings: 4 servings

Course: Side Dish

Cuisine: Mediterranean, Middle Eastern

Ingredients Equipment Method Notes

Ingredients

1 cup cucumber English or Persian, diced ¼-inch; scoop out watery center if regular cucumber
1 cup tomato Firm Roma or plum, diced ¼-inch; squeeze out seeds if juicy
¼ cup red onion Thinly sliced and diced small; soak in cold water 5 minutes if too pungent
½ cup green bell pepper Remove seeds and white ribs; diced ¼-inch
¼ cup fresh parsley Flat-leaf, coarsely chopped with stems
2 tablespoons fresh mint Coarsely chopped
3 tablespoons lemon juice Freshly squeezed just before dressing
3 tablespoons olive oil Regular olive oil (not extra virgin) for mild flavor
½ teaspoon salt
¼ teaspoon black pepper

Equipment

Chef's knife Used for chopping vegetables into uniform cubes
Cutting board Stable surface for uniform chopping
Mixing bowl Combine and toss vegetables
Small bowl Whisk dressing ingredients

Method

Chop all vegetables into uniform ¼-inch cubes using a sharp chef's knife on a stable cutting board. Keep pieces consistent so every bite tastes balanced.
1 cup cucumber, 1 cup tomato, ¼ cup red onion, ½ cup green bell pepper
Pat chopped vegetables dry with paper towels to remove excess moisture and prevent watery dressing from pooling at the bottom.
1 cup cucumber, 1 cup tomato, ¼ cup red onion, ½ cup green bell pepper
Whisk together lemon juice, olive oil, salt, and black pepper in a small bowl until the dressing emulsifies. Taste and adjust salt if needed.
3 tablespoons lemon juice, 3 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
Combine chopped vegetables in a large mixing bowl and toss gently to distribute evenly. Add fresh parsley and mint, folding them in last.
1 cup cucumber, 1 cup tomato, ¼ cup red onion, ½ cup green bell pepper, ¼ cup fresh parsley, 2 tablespoons fresh mint
Pour dressing over vegetables 5-10 minutes before serving and toss thoroughly to coat. Let rest briefly so flavors meld without vegetables wilting.
3 tablespoons lemon juice, 3 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper

Notes

Use a sharp chef's knife and stable cutting board to maintain consistent ¼-inch cubes.
Add dressing only 5-10 minutes before serving to prevent sogginess.
Pat vegetables dry before dressing to avoid watery salad.

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