This simple and delicious Jerusalem salad takes a handful of crisper drawer staples and creates a surprisingly tasty, fresh vegetable salad in a matter of minutes. Ripe tomatoes, Persian or English cucumbers, red onions, several handfuls of fresh herbs and a simple lime and olive oil dressing create the perfect side dish for your summer meal or topping for falafel gyros with shawarma sauce!
I’ve found dozens of different versions of this salad. Persian salad, Shirazi salad, Arabic salad and simple Israeli salad all share similar fresh produce ingredients with a citrus and olive oil dressing.
The standout ingredients in this salad are the fresh herbs. Instead of using parsley and mint as garnish, they are equal partners with the fresh veggies, adding a huge herbaceous kick to this salad and any meal it accompanies.
This is also a great salad for a cookout – it can be kept at room temperature for hours while the party rocks on.
The fresh ingredients you’ll need to make this simple and delicious Jerusalem salad:
- English or Persian cucumbers
- Grape or cherry tomatoes
- Red onion
- Fresh mint
- Fresh parsley
- Lime juice
- Extra virgin olive oil
- Salt and black pepper
- Sumac, optional
Step by step instructions:
Begin by washing and dicing the cucumber, quartering the fresh tomatoes and slicing the onion. Add all the fresh vegetables to a large bowl.
Dice the fresh mint and parsley and add the herbs to the cut veggies.
Combine the fresh squeezed lime juice, extra virgin olive oil, salt and pepper in a small bowl. Pour the dressing over the diced vegetables and herbs.
Toss to combine. Taste and adjust seasoning.
Garnish with sumac and additional herbs, if using. Serve with falafel pitas, Middle Eastern yellow rice and shawarma sauce.
To store, transfer to an airtight container and keep in the refrigerator for up to 3 days. This salad is not a good candidate for freezing, so make just enough to eat over 3 days.
FAQ’s and Serving Suggestions:
Jerusalem salad is a great side dish for falafel pita sandwich topped with shawarma sauce. Or add it to middle eastern dishes like a big bowl of yellow rice, hummus and warm pita bread. It’s also a great everyday salad to have on hand through the week. Add a drained can of tuna in olive oil and you have a quick and delicious lunch.
Red or yellow bell peppers would be tasty in this dressing, and you could substitute shallots or green onions for the red onion, if that’s what you have on hand.
Red wine vinegar or white wine vinegar would be a good substitution for lime. Or if you have fresh lemons, a little bit of lemon juice would do the trick.
Adding diced hot pepper – like jalapenos or serranos – would be fresh and spicy. Red pepper flakes or dried cayenne powder added to the dressing could also add the heat you’re looking for.
Simple and Delicious Jerusalem Salad
- Total Time: 15 minutes
- Yield: 4-6 1x
This fresh, herbaceous salad is bright with lime and a sprinkle of sumac. Perfect for your next backyard cookout or fish Friday.
1 large English cucumber, diced
1 pint grape tomatoes, quartered
1 small red onion, quartered and sliced thin
1/3 cup fresh mint, diced
1/3 cup fresh parsley, diced
3 tablespoons fresh lime juice
3 tablespoons olive oil
1/2 teaspoon coarse sea salt, plus more to taste
1/4 teaspoon black pepper
Sumac, optional, for garnish
Begin by washing and dicing the cucumber, quartering the fresh tomatoes and slicing the onion. Add all the fresh vegetables to a large bowl. Dice the fresh mint and parsley, add to the veggies.
Combine the fresh squeezed lime juice, extra virgin olive oil, salt and pepper in a small bowl. Pour the dressing over the diced vegetables and herbs. Toss to combine.
Taste and adjust seasoning. Garnish with sumac and additional herbs, if using. Serve with falafel pitas, Middle Eastern yellow rice and shawarma sauce.
- Prep Time: 15
- Category: Salads, Brunch, Sides
- Method: No cook
- Cuisine: Mediterranean
Keywords: Jerusalem Salad, Mediterranean Salad, Easy sides
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