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Israeli Salad I

Israeli Salad I


This salad is very popular in Israel. It is served in a pita pocket sandwich with fried chick pea balls (“falafel”) or with lamb or turkey (“shwarma”). The salad is also served with the shwarma that is not in a sandwich. The meat is cooked on a spit with wonderful spices.

  • 3 large cucumbers (if organic, don’t peel.)
  • 3 green peppers
  • 3 large firm tomatoes
  • ½ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • Sea salt to taste, optional


Dice the vegetables. Refrigerate. Just before serving, drizzle with extra virgin olive oil, vinegar and sprinkle with a little salt.

This salad can become watery if kept too long. One day in the refrigerator is OK.

Faigie (aka Flo) Goodman is the author of the cookbook Something Healthy to Eat with over 600 recipes. The recipes in the book reversed her husband's high cholesterol to excellent without medication.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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Shira Israel May 15, 2016

Not authentic Israeli salad this sounds like a yummy salad, although not the authentic Israeli salad they serve everywhere. We Israeli's use olive oil, freshly squeezed lemon juice, black pepper and salt for the dressing. I've never seen anyone here use green peppers, but we do use onion and sometimes fresh parsely or corinader Reply

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