Israeli Chopped Salad

Anya Hoffman


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Makes 4 servings

4 medium ripe tomatoes, diced

½ medium red onion, diced

¼ cup finely minced flat-leaf parsley Juice of

½ lemon

¼ cup olive oil

Salt and pepper

In Israel, a proper breakfast features a savory spread that often includes hummus, pita, olives, cheeses, and this refreshing salad of diced cucumbers and tomatoes drizzled with olive oil and lemon juice.


1. Combine all ingredients and stir. Season with salt and ground black pepper to taste.

2. Serve with toasted pita, olives, and hummus.

Per Serving:

Calories: 166

Carbohydrates: 14 g

Fat: 13 g

Protein: 2 g

Fiber: 3 g

Active Time: 10 minutes

Total Time: 10 minutes