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DISH RESEARCH · Salad

Israeli Salad

Also known as: סלט ישראלי

Diced cucumber-and-tomato salad with parsley, olive oil and lemon.

About Israeli Salad

Israeli salad is represented here by Tori Avey’s simple family version. Diced Persian cucumbers and tomatoes form the base, with parsley, olive oil, lemon juice and optional onion.

Cucumber brings freshness, tomato adds juicy sweetness and acidity, and lemon sharpens the dressing. Parsley supplies a leafy aroma, with raw onion contributing extra pungency when included.

The vegetables are cut into small, even pieces and lightly coated rather than submerged in dressing. The source recommends it fresh at room temperature, or chilled for a cooler salad.

Allergens in this recipe

Allergen details are not yet confirmed.

Ingredients vary by restaurant. Confirm your allergens with staff before ordering.

Ingredients in Israeli Salad

Tori Avey’s simple Israeli salad.

Ingredient details & uncertainties

Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.

  • Persian cucumbers: No positive allergen conclusion recorded; absence is not verified. Broader cucumber link; Persian variety retained.
  • Tomatoes: No positive allergen conclusion recorded; absence is not verified
  • Onion (optional): No positive allergen conclusion recorded; absence is not verified
  • Fresh parsley: No positive allergen conclusion recorded; absence is not verified
  • Extra-virgin olive oil: No positive allergen conclusion recorded; absence is not verified
  • Lemon juice: No positive allergen conclusion recorded; absence is not verified
  • Salt: No positive allergen conclusion recorded; absence is not verified

Origins & food traditions

The named Israeli family salad version documented by Tori Avey; related regional salads are not assigned exclusive origins.

Countries

  • Israel
  • IsraelCatalogue link pending review

Cuisines & regions

Sources & references
  1. Tori Avey — Israeli Salad