Jerusalem Salad with Lemon–Pistachio Crunch

This vibrant Middle Eastern–inspired salad combines cool cucumber and ripe tomatoes with fragrant herbs, tossed in lemon and olive oil, and elevated by a tangy sumac and lemon–pistachio crunch.

Course Salad, Side Dish

Cuisine Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Keyword cucumber tomato salad, Israeli chopped salad, Jerusalem salad, Mediterranean salad

Prep Time 15

Total Time 15

Servings

Calories 210kcal

Equipment

Sharp knife
Cutting board
Medium mixing bowl
Small bowl
Whisk or fork

Ingredients

Salad

2 cups chopped English cucumber seeds removed
1 ½ cups diced ripe tomatoes Roma or vine-ripened
¼ cup finely chopped red onion
¼ cup fresh parsley finely chopped
2 tablespoons fresh mint finely chopped

Lemon–Pistachio Crunch

3 tablespoons shelled pistachios finely chopped
Zest of ½ lemon

Dressing

3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
½ teaspoon sumac
¼ teaspoon sea salt plus more to taste
Freshly cracked black pepper to taste

Instructions

Prep the vegetables: Dice the cucumber and tomatoes into small, even pieces. Add them to a medium bowl along with the red onion, parsley, and mint.
Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, sumac, salt, and black pepper until well combined.
Toss gently: Pour the dressing over the salad and toss just until everything is evenly coated.
Finish with the crunch: In a separate bowl, mix the chopped pistachios with the lemon zest. Sprinkle over the salad right before serving.
Taste and adjust: Add more salt or lemon juice if needed. Serve immediately for best texture.

Notes

For the best texture, chop the vegetables finely and evenly—this is key to a classic Jerusalem-style salad.
English or Persian cucumbers work best since they’re crisp and low in seeds.
If your tomatoes are extra juicy, drain off excess liquid before mixing to keep the salad fresh and vibrant.
The pistachio–lemon crunch is best added right before serving to maintain crispness.
This salad pairs beautifully with grilled chicken, fish, lamb, or warm pita.
To make it ahead, prep the vegetables and dressing separately and toss just before serving.

Nutrition