You can toss this fresh and zesty salad to brighten your lunch or dinner in just 10 minutes.
If you’re ever in a pinch and want to whip up a zesty little salad that goes a long way, Jerusalem salad is a great pick! It’s full of juicy tomato, crunchy cucumber, and red onion. Tossed in a combo of lemon juice, olive oil, and fresh parsley, this mix is vibrant and versatile.
While Jerusalem salad originated in the eastern Mediterranean, there are a few different versions of it, each with its own harmony of herbs and veggies. Named for the famous holy city, Jerusalem salad combines classic Mediterranean flavors and you won’t need much culinary experience to perfect it.
In fact, this salad is so easy to make, it’s a great recipe to share with your kiddos to get the ball rolling on their culinary skills. In just two steps, you and your family can toss together a big batch of Jerusalem salad, with leftovers for the next day’s lunch. Don’t hold back with this one; it’s an easy “win” in any household.
Is Jerusalem Salad Healthy?
Made with hydrating veggies that are full of fiber and vitamin C, Jerusalem salad is a winner for the health-conscious. It’s also low-carb, sugar-free, gluten-free, and vegan, so it’s suitable for many different types of diets. You could add some protein to it by including one cup of chickpeas, tofu, pumpkin seeds, or sunflower seeds.
A Brief History of Jerusalem Salad
The humble Jerusalem salad has a long history in the Eastern Mediterranean and took on its current form during the mid-20th century, when Jewish immigrants to Israel made the most out of a locally-grown cucumber. There is some debate about the salad’s cultural origins, as to whether it’s truly Israeli or Palestinian. What’s clear is that Arabs in the region have made similar salads for many centuries, while today both Jews and Muslims in the region enjoy this refreshing and colorful dish.
INGREDIENTS
- 2 Persian cucumbers, diced
- 2 large tomatoes, diced
- 1/2 red onion, finely chopped
- 1/3 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Black pepper to taste
INSTRUCTIONS
Chop
Dice cucumbers, tomatoes, and onion; chop parsley.
Mix
Combine all ingredients in a bowl, season, and toss.
Devour!
How To Make Ahead And Store
To prep the salad ahead of time, chop each ingredient and refrigerate in its own separate sealed container overnight. When you’re ready to serve the next day, toss all the ingredients together and enjoy. Once assembled, leftovers can be stored in the fridge for 1 to 2 days. Don’t freeze the salad, as this will ruin the texture when it thaws.
Serving Suggestions
Fashion a whole Middle Eastern meal by serving Jerusalem salad with Sheet Pan Paleo Za’atar Chicken Thighs and Israeli Couscous. Otherwise, you can serve this salad with any lunch or dinner for a zesty appetizer or side. Some great mains to choose from are Chicken Gyro, Falafel Gyro, Naan Pizza, Ciabatta Sandwich, Shrimp Pasta, or even Delicious Lobster Rolls. The most savory main dishes are complemented well by the light and bright tanginess of Jerusalem salad, so enjoy it to its fullest!
Recipe
Ingredients
- 2 Persian cucumbers diced
- 2 large tomatoes diced
- 1/2 red onion finely chopped
- 1/3 cup fresh parsley chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine the chopped cucumbers, tomatoes, red onion, and parsley. Drizzle with olive oil and lemon juice.
- Season with salt and black pepper to taste, and toss everything together until well mixed.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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