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4.80 from 5 votes

Quick Israeli Salad

This Quick Israeli Salad is easy to make and full of the best fresh and zesty flavors!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: 30 minute, 5 ingredient, dairy free, gluten free, vegan, vegetarian
Servings: 4 -6 servings

Ingredients

Quick Israeli Salad Ingredients:

  • 1 pound Persian or English cucumbers diced
  • 1 pound cherry tomatoes halved
  • 1 bell pepper cored and diced
  • half a small red onion diced
  • 1/3 cup roughly-chopped fresh Italian parsley
  • 1/4 cup roughly-chopped fresh mint
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons sumac or more to taste
  • Kosher salt and freshly-cracked black pepper
  • (optional add-ins: chickpeas crumbled feta cheese, toasted pine nuts)

Israeli Salad Wrap Ingredients:

  • pita bread
  • hummus
  • 1 batch Quick Israeli Salad (see above)
  • optional: cooked protein (chicken steak, shrimp, etc.), falafel, crumbled feta cheese

Israeli Salad Hummus Dip Ingredients:

  • hummus
  • 1 batch Quick Israeli Salad (see above)
  • roasted chickpeas*
  • crumbled feta cheese
  • pita chips for serving

Instructions

To Make The Quick Israeli Salad:

  • Toss all ingredients together in a large bowl until evenly combined.  Season to taste with salt and pepper, also adding in extra lemon juice and/or sumac powder if desired.
  • Serve immediately, or refrigerate in a sealed container for up to 2 days.

To Make The Israeli Salad Wrap:

  • Spread a few spoonfuls of hummus evenly on a piece of pita bread.  Top with a few spoonfuls of the Israeli Salad and any other optional add-ins.  Roll the pita into a wrap and serve immediately.

To Make The Israeli Hummus Dip Wrap:

  • Spread a batch of hummus out evenly on a serving plate.  Sprinkle evenly with the Israeli Salad, roasted chickpeas and feta.  Serve immediately with pita chips.

Notes

*I used roasted za'atar pita chips in the photo above.  To make them, heat your oven to 400°F.  Rinse and drain a can of chickpeas.  Then add them to a bowl along with 1 tablespoon olive oil, 2 tablespoons za'atar, and toss to combine.  Spread the chickpeas out in an even layer on a baking sheet, and season with salt and pepper.  Bake for 20-25 minutes, or until the chickpeas crisp up a bit.  Remove and let cool to room temperature, then serve.