This vinaigrette has a secret weapon—and it’s not what you think.
I’m really excited about this salad. Israeli Salad with Punchy Lemon Garlic Vinaigrette is one of those dishes that looks simple—but the flavour kind of sneaks up on you. It’s crisp, juicy, herby, and bright, with a vinaigrette that’s lemony, garlicky, and just… next level. There’s a secret ingredient in there that gives it that savoury “wow” factor. (Spoiler: it’s anchovies. But trust me—even if you think you hate them, you won’t taste them the way you expect.)
I test a lot of salads in my kitchen, and most of the time my husband politely eats them, says “that’s good,” and moves on. But this one? He actually stopped mid-bite, looked at me, and said, “This salad is amazing.” I knew then it was blog-worthy.
Anchovies: The Umami You Didn’t Know You Needed
What gives this vinaigrette its magic isn’t just the lemon or garlic—it’s the anchovies. They dissolve right into the dressing, leaving behind zero fishiness and all the savoury depth you didn’t know you needed. They add that elusive, can’t-put-your-finger-on-it flavour that makes everything else shine. Even if you’ve sworn off anchovies in the past, I really think this dressing will change your mind.
What Makes This Salad So Good
What I love most about this salad—besides the vinaigrette I want to put on literally everything—is how easy it is to make and how versatile it is. At its core, it’s just chopped tomatoes and cucumbers, but here I’ve loosened things up a bit. I use sweet cherry tomatoes, crunchy Persian or Lebanese cucumbers, lots of fresh herbs, and a handful of briny olives. It’s bright and crunchy and just so satisfying. You can serve it with grilled fish or falafel, pile it onto toast with a swipe of whipped feta, or just eat it straight from the bowl like I do. It’s the kind of salad you make once… and then again two days later because you’re still thinking about it.
Keys to Salad Success
- 1. Trust the anchovies.
I know. But hear me out—anchovies aren’t the enemy. They melt right into the vinaigrette, leaving behind zero fishiness and all the savoury magic. You won’t even know they’re there… until you realize the dressing tastes like something from your favourite restaurant. That’s the anchovy power.
2. Use the best tomatoes you can find.
This salad is raw and fresh, so every ingredient matters—especially the tomatoes. Sweet, ripe cherry tomatoes are perfect. If yours are a little bland (it happens!), a pinch of salt or a sprinkle of freeze-dried tomato powder can really boost their flavour.
3. Give the shallots a little soak.
Toss them in a spoonful of the dressing while you prep the rest. It takes the edge off their sharp bite and turns them into something silky and tangy and delicious. Don’t skip this—it’s a tiny step that makes the salad way better.
4. Don’t be shy with the herbs.
The fresh dill and basil are more than just a garnish—they bring a ton of brightness and personality. Use a good handful of each. It’s what makes the whole thing feel alive.
5. Save the croutons for last.
Wait until you’re ready to serve, then shower the top with crushed croutons. They add the crunch this salad needs. Yes, it’s a healthy salad—but we’re not monsters. Crunch is essential. #teamtexture
Let’s Talk Texture
Between the juicy tomatoes, crisp cucumbers, and crunchy crouton topping, this salad has all the texture I crave. The vinaigrette brings it all together, coating every bite without weighing anything down. It’s the kind of salad you actually want to eat—not because you should, but because it’s just that good.
Israeli Salad with Punchy Lemon Garlic Vinaigrette
Equipment
- 1 blender
Ingredients
Anchovy Garlic Dressing
- 6 anchovies, packed in olive oil, drained and coarsely chopped
- 2 small garlic cloves, grated on microplane or pressed through garlic press
- 2 Tablespoons white wine vinegar
- 2 Tablespoons lemon juice, freshly squeezed
- 1 Tablespoon honey
- 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt
- 1/2 cup extra virgin olive oil
Salad
- 2 small shallots, peeled and thinly sliced
- 2 cups cherry tomatoes,
- 1 Tablespoon freeze dried tomato powder, optional
- 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt
- 6 small Israeli or Lebanese cucumbers,
- 1/3 cup Kalalmata olives,
- 1/4 cup fresh dill, loosely packed
- 1/4 cup fresh basil, loosely packed
- 1/2 cup croutons
Instructions
Anchovy Garlic Dressing
- Place chopped anchovies, grated garlic, vinegar, lemon juice, honey and salt into blender jar. Blend on high speed until the anchovies are fully pureed and the mixture is smooth. Stop and scrape down the sides of the blender as needed.
- With the blender running, slowly drizzle in the olive oil, until thick and fully emulsified. Transfer to small jar. Dressing can be made in advance and stored in the fridge for about a week.
Salad
- Peel and thinly slice shallots into rings. Place in a small bowl and toss with 2 tablespoons of the dressing. Let them sit and marinate while you prepare the rest of the salad—this step softens their sharpness and adds flavour.
- Place croutons in a zip-top bag and crush them with a rolling pin or the bottom of a heavy pan until coarsely crumbled. Set aside to sprinkle just before serving for maximum crunch.
- While the shallots are marinating, halve the cherry tomatoes and place into a large mixing bowl.
- Quarter the cucumbers lengthwise and cut into 1/4 inch slices. Add to mixing bowl with tomatoes.
- Place Kalamata olives on a cutting board and use the flat side of a large knife to gently press until they split. Remove pits and coarsely chop. Add to mixing bowl.
- Coarsely chop dill and basil and add to mixing bowl. Add the marinated shallots to the bowl. Drizzle with 2-3 more tablespoons of dressing and toss to combine. Taste and adjust seasonings. Add more salt and pepper if needed. Salad can be made ahead and left at room temperature for 1-2 hours before serving.
- Just before serving, sprinkle crushed croutons over salad.
Notes
Nutrition
Ready to Make It?
If you’ve made it this far, I hope I’ve convinced you to give this salad a shot—anchovies and all. It’s the kind of dish that feels fresh and effortless, but still delivers serious flavour. Whether you’re serving it alongside something grilled, piling it onto toast, or just digging in with a fork straight from the bowl, I think you’re going to love it. And if someone at your table stops mid-bite and says, “This salad is amazing”? Well, now you know why.