Israeli tomato and cucumber salad is a finely chopped, herb-flecked salad dressed simply with lemon juice, olive oil, salt, and pepper. It comes together quickly, and its bright dressing balances the juicy tomatoes and cool crunch of cucumber without masking their fresh flavor.
Ingredients
This recipe makes about 4 side-dish servings. Use ripe, flavorful tomatoes and cucumbers that feel firm; because the ingredient list is short, their quality makes a noticeable difference.
- 1 pound ripe tomatoes (about 3 medium), cored and finely diced
- 2 medium English cucumbers (about 1 pound total), finely diced; peel them if the skin is tough
- ¼ small red onion, finely minced, about ¼ cup
- ½ cup finely chopped flat-leaf parsley, loosely packed
- 2 tablespoons finely chopped fresh mint, optional but refreshing
- 2 tablespoons fresh lemon juice, from about 1 lemon
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon fine salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare the vegetables. Wash and dry the tomatoes and cucumbers. Remove the tomato cores, then cut the tomatoes into small, even pieces, roughly ¼ inch across. Trim the cucumber ends and dice the cucumber to a similar size. Small pieces make the salad easy to scoop and help every bite pick up some dressing; aim for even pieces rather than perfect cubes.
- Control excess moisture if needed. If your tomatoes are especially juicy, set the diced pieces in a sieve over a bowl for 5 to 10 minutes while you prepare the other ingredients. You do not need to squeeze or press them. For very watery cucumbers, scoop out the seedy center with a spoon before dicing, though this is usually unnecessary with firm English or Persian cucumbers.
- Chop the onion and herbs. Mince the red onion finely so its flavor is distributed throughout the salad instead of dominating individual bites. Chop the parsley and mint just before using, discarding any thick parsley stems. If raw onion tends to taste sharp to you, rinse the minced onion briefly under cold water and drain it well before adding it to the bowl.
- Dress the salad. Put the tomatoes, cucumbers, onion, parsley, and mint in a large serving bowl. Add the lemon juice, olive oil, salt, and black pepper. Toss gently but thoroughly with a large spoon, lifting the ingredients from the bottom so the oil and lemon coat the vegetables without crushing the tomatoes.
- Let the flavors mingle briefly. Leave the salad at room temperature for about 5 minutes, then toss once more. This short rest gives the salt time to draw out a little juice and lets the lemon, herbs, and vegetables come together. Avoid a long rest before serving because the vegetables will continue to release liquid and lose some of their crispness.
- Taste and serve. Try a piece of tomato and cucumber together, then adjust the seasoning. Add a pinch of salt if the flavors seem muted, a little more lemon for brightness, or a small drizzle of olive oil if the dressing tastes too sharp. Serve promptly, spooning some of the fresh dressing from the bottom over each portion.
Tips
- Cut the pieces small and evenly. A fine dice is characteristic of this style of chopped salad and gives you tomato, cucumber, onion, and herbs in each forkful. If you prefer a chunkier salad, larger pieces are fine, but increase the dressing slightly if the vegetables are cut into substantial chunks. A sharp knife helps cut cleanly instead of bruising ripe tomatoes.
- Season in stages. The measured salt is a useful starting point, not a reason to skip tasting. Tomatoes vary in sweetness and saltiness, and the amount of juice they release can change how the dressing tastes. Start with the amount listed, toss, and adjust just before serving. If you are serving the salad with salty foods such as feta or olives, you may want to use less salt.
- Choose substitutions thoughtfully. Persian cucumbers work well; use about 4 to 5, depending on their size. If you only have standard waxed cucumbers, peel them if the skin is thick and remove the watery seeds if they are large. Red onion is mild and colorful, but a small amount of finely sliced scallion can stand in. Lime juice can replace lemon in a pinch, though it gives the dressing a slightly different flavor.
- Do not overdress or mash the salad. The vegetables release their own juice after salting, so extra liquid is not a sign that you need to add more oil. Toss gently, and wait until just before eating to add any extra dressing. If you are preparing a larger batch, mix it in a broad bowl so the ingredients can be tossed evenly without being crushed.
Serving Suggestions
Serve the salad as a fresh side with grilled chicken, fish, lamb, kebabs, or roasted vegetables. Its lemony juices are especially good alongside foods with smoky, savory, or rich flavors. For a simple meal, tuck it into warm pita with falafel, hummus, or grilled halloumi; add a spoonful of the salad just before eating so the bread does not become soggy.
It also fits naturally on a mezze or brunch table with hummus, labneh, olives, warm flatbread, and hard-boiled eggs. Set the bowl out soon after tossing and include a serving spoon, since the finely chopped pieces are easier to serve that way. If you are plating individual portions, add a little of the liquid from the bottom of the bowl over each serving rather than leaving all the flavorful dressing behind.
Variations
Add bell pepper: Stir in ½ cup finely diced green or red bell pepper for extra crunch and sweetness. Green pepper gives a more savory, slightly bitter note, while red pepper is sweeter. Keep the pieces small so they blend with the tomato and cucumber rather than turning the salad into a collection of large chunks.
Make it more filling: Fold in 1 cup cooked chickpeas for a simple lunch, or add ½ cup crumbled feta just before serving. Chickpeas make the salad heartier, while feta brings salt and tang, so taste before adding more salt. A few toasted pita chips can add crunch, but keep them separate until serving so they remain crisp.
Change the herbs or dressing: Use extra parsley if mint is not available, or add 1 tablespoon chopped cilantro for a different herbal accent. A small pinch of ground cumin can give the dressing a warm note. For a gentler dressing, use 1 tablespoon each of lemon juice and olive oil to start, then add more to taste; avoid adding lots of dried herbs, which can overwhelm the fresh vegetables.
Adjust the onion: Leave it out for a milder salad, or use a small amount of thinly sliced scallion. If you like a more pronounced onion flavor, increase the red onion to ⅓ cup, but keep it finely chopped and taste before adding the full amount. The point is to season the vegetables, not let the onion take over.
Storage and Reheating
This salad is best eaten freshly tossed, when the cucumbers are crisp and the tomatoes have not released much liquid. If you have leftovers, transfer them to a covered container and refrigerate promptly. They will usually remain safe and pleasant to eat for up to 1 day, but the texture softens and the bowl becomes juicier as it sits. Stir before serving and, if the flavor has become diluted, add a small squeeze of lemon and taste for salt.
For advance preparation, dice the vegetables and chop the herbs up to several hours ahead, keeping them covered in separate containers in the refrigerator. Combine the dressing ingredients in a small jar and refrigerate separately; let the olive oil return toward room temperature if it becomes cloudy or thick. Toss everything together just before serving. Do not freeze this salad: tomatoes and cucumbers turn mushy after thawing. There is no reheating step, and warming the salad would damage its fresh texture.
Frequently Asked Questions
Can I make Israeli tomato and cucumber salad ahead of time?
You can chop the vegetables and herbs a few hours ahead, but keep them chilled and separate from the salt, lemon, and oil. Combine and season them shortly before serving for the crispest result. Once dressed, the salad starts releasing liquid, so it is not an ideal make-ahead dish for the next day.
Should I peel or seed the cucumbers?
Not usually. English and Persian cucumbers have tender skins and relatively small seeds, so they can be diced as they are. Peel a standard cucumber if its skin is waxy or tough, and remove the seedy center if it is particularly watery. Firm cucumbers help the finished salad stay crunchy.
Why is my salad watery?
Tomatoes and cucumbers naturally give off liquid, especially after they are salted and left to stand. Very ripe tomatoes, large pieces of cucumber with soft seeds, or dressing the salad well in advance can make the bowl especially juicy. Drain exceptionally wet tomatoes briefly, use firm produce, and toss the salad close to serving time.
Can I use bottled lemon juice?
Fresh lemon juice is preferable because its flavor is brighter and less flat, and lemon is a prominent part of this simple dressing. If bottled juice is what you have, start with a little less than the recipe calls for, taste the salad, and add more only if needed. Balance it with olive oil and salt rather than trying to make the dressing sharply sour.
Is this salad spicy?
No. The listed ingredients make a mild, tangy salad, though raw onion can have a little bite. For heat, add a pinch of red pepper flakes or a small amount of finely minced fresh chile. Add just a little at first, toss, and taste so the heat does not overwhelm the tomatoes, herbs, and lemon.