7 Days Fun of Clean RecipesDownload
10May, 20
Clean Food Love
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Israeli Chopped Salad

This is a SUPER SIMPLE traditional (in many cultures around the world!) chopped salad that is made with just a few fresh ingredients.

I’m very aware that this type of salad is prepared similar yet varying ways throughout the world, and it also has many different names. In fact, when I first posted this salad to my social media accounts, it stirred up quite the debate. I’m not looking to debate anything here, just celebrating this beautiful, beautiful bowl of salad. I have a deep passion and love for food and all cultures.

Colorful and very easy to make!

Just tomatoes, cucumbers, and onions drizzled with a fresh quick lemon and high quality olive oil dressing.

Usually this type of Salad contains herbs such as chopped parsley, dill, or mint leaves, so be sure to experiment a bit and use what you have on hand.

I LOVE serving this as a side dish throughout the Summertime BBQ season when ingredients are FRESH and plentiful. I often double or triple my chopped salads, to easily feed a big group.

Also, make SURE that you actually LOVE the taste of the oil that you use for your salads and dressings such as this, because your salad will come out tasting very much like the oil you use. Each brand, and variety of olive or avocado oil tastes quite different from one another. And it’s always a very personal taste preference.

6 servings


  • 3 Tbsps extra virgin olive oil
  • 3 Tbsps fresh lemon juice
  • sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
  • 1 lb. Persian cucumbers (or seedless cucumbers)
  • 4 green onions, or 1/2 red onion diced small
  • 1 bunch Italian parsley, mint, or dill
  • 1 lb. fresh ripe red tomatoes, mostly seeded


In a small glass bowl, whisk your olive oil, lemon juice, sea salt and pepper; set aside.

Gently scrub your vegetables then thoroughly rinse under cold running water.

Slice cucumber in half lengthwise then dice into small cubes as shown.

Chop your green onions and dice the tomatoes.

I discarded most of the tomato seeds and juices for this salad.

Remove most stems from parsley or herbs, then chop the leaves.

In a large salad bowl, gently combine diced cucumber, onions, tomatoes and parsley.

Drizzle your prepared dressing over the veggies and gently toss until evenly coated.

Refrigerate for at least 15 minutes to allow the flavors to blend.



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