Israeli salad

Israeli salad

  • serves 4 as a side
  • Easy

Limi Robinson's version of a popular Israeli salad, also known as Arabic salad, is easy to assemble and promises fresh and zesty flavours


This Israeli salad recipe comes from Limi Robinson’s book The Girl From Tel Aviv (£35, Sayvon Press). Read more about Tel Aviv’s cuisine here.

Limi says, “In Israel this popular salad, also known as Arabic salad, is enjoyed throughout the day. It is a simple local recipe, an expression of the abundance of our vegetables and the richness of the soil. Make sure that the cucumbers and tomatoes are fresh and firm. As a little girl, I always used to drink the juice from the salad left in the bowl. In fact, to this day, I still do that — but don’t tell anyone! For a Syrian version, add ½ tsp of ground cumin.” 



  • small Lebanese cucumbers 3, finely diced
  • tomatoes 2, ripe but firm, finely diced
  • red onion ½, or 4 spring onions, finely chopped
  • flat-leaf parsley a handful of leaves
  • lemon ½, juiced
  • olive oil 2 tbsp


  • Step 1

    Gently mix all the ingredients together, seasoning with salt. Serve at once.

Nutritional Information

  • Kcals 71
  • Fat 6g
  • Saturates 0.8g
  • Carbs 2.5g
  • Sugars 2.4g
  • Fibre 1.2g
  • Protein 1.2g