Israeli Salad is described as the “most well-known national dish of Israel. Israeli Salad is a chopped salad which is usually made of tomatoes, cucumbers, onions and parsley, and dressed with fresh lemon juice, olive oil and black pepper. Generally, the cucumbers are not peeled. The key is using very fresh vegetables and chopping them as finely as possible. Variations include salads made with the addition of diced red or green bell peppers, grated carrot, finely shredded cabbage, sliced radish, fennel, spring onions and chives, and other herbs such as mint, za’atar or sumac. Israeli Salad is served as an independent side dish, as an accompaniment to main dishes, or stuffed in a pita with falafel or shawarma.