Mama Living Abroad

Israeli Salad with Tahini Dressing

israeli salad in a brown ball with lemon wedge
israeli salad in a brown ball with lemon wedge

Israeli salad is a chopped, healthy, and colorful Middle Eastern salad. It’s brimming with fresh vegetables and herbs; they all combine to create an explosion of flavors!

My grandparents used to have a bowl of Israeli salad on their dining table at all times. I used to snack on it as a child and especially loved to dip white bread in the juices at the bottom of the salad bowl. 

Traditional Israeli salad is seasoned with olive oil, lemon juice, salt, and pepper. In this recipe, the salad is dressed in a homemade creamy tahini dressing which makes this salad (in my opinion) irresistible.

Ingredients Overview 

Tomatoes: Fresh ripe tomatoes. Roma tomatoes are a good choice since they are less watery. Cherry tomatoes are a great option too. Core your tomatoes and remove the seeds before chopping. Use every last bit of the red tomato flesh inside!

Cucumbers: Persian cucumbers are ideal, but English cucumbers also work.

Onion: Yellow, white, or red.

Parsley and mint: Adds that Middle Eastern touch.

Salt and pepper: Season with your heart.

Lemon juice and tahini for dressing: For that splash of nuttiness and bright flavor.

Add-ons: Israeli chopped salad is incredibly versatile. Feel free to add olives, chopped bell peppers, feta cheese, corn, and chopped pickles (my son’s favorite).

How to Store Israeli Salad 

If making the salad ahead of time, keep the chopped vegetables separate from the dressing. Toss salad with dressing just before serving.

Leftover salad with the dressing will last in the refrigerator for up to a day

More Recipes You’ll Love

Authentic Falafel

Cheese Bourekas

Israeli Hummus From Scratch

Shakshuka

All opinions are always 100% honest and my own. Links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn’t cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!

israeli salad in a brown ball with lemon wedge

Israeli Salad with Tahini Dressing

A chopped, healthy, and colorful Middle Eastern salad. It’s brimming with fresh vegetables and herbs; they all combine to create an explosion of flavors!
Kosher, Pareve
Tried my recipe?Mention @mamalivingabroad or tag #mamalivingabroad!
Print Pin Rate
Course: Salad
Cuisine: Israeli, Middle Eastern
Keyword: Chopped Salad
Prep Time: 10 minutes
Servings: 2 sevings

Ingredients

For the salad:

  • 4 tomatoes finely diced
  • 4 Persian cucumbers or one English cucumber finely diced
  • 1 small onion (white, yellow, or red) finely diced
  • 1/4 cup parsley chopped
  • 1/4 cup mint chopped

For the dressing:

  • 1/4 cup (60 grams) tahini paste (raw tahini)
  • juice from 1/2 lemon
  • 1/2 teaspoon garlic powder
  • About 1/2 cup (120 ml) cold water
  • salt and pepper to taste

Instructions

  • Chop all veggies into small pieces, the smaller, the better and place in a large bowl.

Tahini dressing:

  • Using a whisk or a fork, mix tahini, lemon juice, garlic powder, and salt. Whisk until thoroughly blended.
  • Slowly add the cold water and whisk again. The dressing should become very runny. Taste and add more salt and garlic if needed.
  • Before serving, toss the salad with the dressing, mix to combine. Enjoy.

17 comments

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

Popular Right Now