Try this Israeli recipe for chopped cucumber and tomato salad, then check out our shawarma, bourekas and Israeli salad, plus read more about Tel Aviv's cuisine.

Oded says: "You’ll find this dish almost everywhere in Israel. Some places call it Israeli salad, some call it Arab salad – I just call it chopped salad."

Recipes extracted from OREN by Oded Oren (£26, Hardie Grant)


  • 5 good quality, ripe tomatoes, cut into 2-3 mm dice
  • 3 mini cucumbers (Turkish or Greek-style), cut into 2-3 mm dice
  • ½ white onion, cut into 2-3 mm dice
  • 30g flat-leaf parsley, chopped and stalks discarded
  • 15g fresh mint, chopped and stalks discarded
  • 25ml extra-virgin olive oil
  • 25ml lemon juice
  • 100g tahini sauce (see recipe below) or use shop-bought


  • 240g tahini
  • 2 tsp lemon juice
  • ½ garlic clove, crushed


  • STEP 1

    Drain the diced tomatoes in a sieve or colander, then combine with all the other salad ingredients in a mixing bowl with some sea salt and black pepper to taste.

  • STEP 2

    To make your own tahini sauce, put the tahini in a mixing bowl and whisk in 200ml cold water, a third at a time. When it has a smooth, creamy consistency, add the lemon juice, garlic and ¼ tsp of fine sea salt. (The sauce can be stored in the fridge, but starts to lose depth of flavour after a day.) Pile the salad into a bowl and serve with the tahini sauce drizzled on top.

Check out more vegan salad ideas

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