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Spicy Israeli Salad

Amy Kritzer
Israeli Salad is a light and refreshing summer dish, but my spicy Israeli salad is a kick you in the face Texas inspired step up from the average!
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Side
Cuisine Jewish
Servings 4 -6


  • 1 English cucumbers small diced
  • 1 cups cherry tomatoes halved
  • 1/2 medium red onion small diced
  • 1-2 jalapeños small diced
  • 1/2 bunch cilantro minced
  • 1 lemon juiced
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste


  • Combine all the vegetables in a large bowl.
  • Drizzle with lemon juice, olive oil and season with salt and pepper to taste.
  • Serve chilled or at room temperature! Keeps well in refrigerator for up to 5 days.
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