Chopped Salad Recipe
Salad lovers… I’ve got something special for you today. We’re smack-dab in the middle of salad season, with vine-ripened produce available everywhere we look. Let’s make the most of it. This cool, crisp Chopped Israeli Salad with Lemon Vinaigrette is a perky addition to any meal! I was introduced to classic Israeli Salad years ago at a Mediterranean steakhouse. This simple medley of cucumbers, tomatoes, onions, and herbs is so fresh and inviting, it is the perfect complement to any meal. However, this time of year when vegetables are at their best, I like to throw a few extra garden goodies into the salad bowl. I’m not the first person to do this, mind you. After my first encounter with Israeli Chopped Salad, I’ve tasted many variations with veggie add-ins. My personal favorites are bell peppers and radishes. They offer a pop of crunchy sweetness and zip that complement the other ingredients. However, you can add any additional vegetable you prefer.
Israeli Salad Ingredients
English Cucumbers – or Persian cucumbers, cut into 3/4-inch piecesGrape Tomatoes and/or Cherry Tomatoes – halvedSliced Radishes – any varietyYellow Bell Pepper – seeded and chopped in 3/4-inch piecesDiced OnionChopped Fresh Mint – classic garden peppermint or spearmint Chopped ParsleyExtra Virgin Olive OilLemon – zested and juicedGround Sumac – If you can’t find sumac, a good substitute is paprika, although no other spice can truly replace the flavor of sumac. Salt and Pepper
In this Chopped Israeli Salad with Lemon Vinaigrette, the secret ingredient that pulls all the flavors together is ground sumac. This lesser-known spice has a mildly pungent flavor that is distinctly Mediterranean. This simple chopped salad is fresh, crunchy, and bursting with flavor. It’s what all salads aspire to be. Our Chopped Israeli Salad with Lemon Vinaigrette will make a salad convert out of even the most veggie-resistant people. Give it a try!
How To Make This Israeli Salad
Get the Full (Printable) Israeli Salad (Chopped Salad Recipe) Below. Enjoy!
Can I Make This Ahead Of Time?
Once the Chopped Israeli Salad with Lemon Vinaigrette is mixed, you can serve it right away or refrigerate it for later in the day. I prefer to make this salad several hours ahead, so the dressing has time to saturate the vegetables.
How Long Will This Recipe Last In The Fridge?
You can keep this salad in the fridge for 3 to 4 days, but it is best served in the 2 to 3-day range.
Is It Spearmint or Peppermint That Goes Into This Recipe?
You can use whichever mint you prefer. I generally use garden-variety peppermint but use your favorite variation.
More Great Salad Recipes
Crunchy Beet & Carrot Slaw RecipeGrilled Fattoush Salad RecipeZucchini & Green Chutney Salad RecipeVietnamese Cold Chicken Salad RecipeGreek Cucumber Dill Salad RecipeSteak Salad with A1 Vinaigrette Dressing RecipeGrilled Corn Salad with Smokey Vinaigrette RecipeLentil Salad with Apple Cider Vinaigrette RecipeGrilled Romaine Salad with Lemon Poppy Seed Dressing Recipe
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