Israeli salad forms the basis of Israel’s healthy Mediterranean diet, and is also the perfect antidote to all that overeating during the holidays. Israelis will happily eat it for breakfast, lunch and dinner, and any time in between.

If you want to find out how to get in on this great health trend and do your body a favor after the holidays, just click on our video and find out how to make it. You can also find the recipe below.

For our other videos in the series, check out how to make sufganiyot here and sachlav here.

Jazzed-up Israeli salad


6 medium Persian cucumbers
1 large sweet red pepper
2 cups assorted cherry tomatoes
1/4 medium red onion, sliced thinly
1/4 cup olive oil
Lemon juice, salt and pepper to taste
1 to 1½ cups mild feta cheese

Sumac and lemon wedge for garnish


  1. Chop the vegetables.
  2. Dress with olive oil, lemon juice, and spices
  3. Sprinkle with shredded cheese and garnish


Executive Producer – Jonathan Baruch

Producer / Director – Haim Silberstein

Chef – Jessica Halfin

Camera – Ari Amit