This colorful and flavorful rainbow salad features crisp, vibrant vegetables and a blend of simple, fresh flavors. It’s a versatile, healthy side dish that complements a variety of entrees. With colorful purple cabbage, tomatoes, peppers, cucumbers, and tasty olives, this salad is a feast for the eyes as well as the mouth! This rainbow salad salad should be on your regular menu rotation, and it’s super easy to make.
I first learned how to make this rainbow salad while in Israel. My husband and I were invited to Shabbat dinner at the home of our friends, film director Doron Eran and his wife Billy Ben Moshe. Shabbat at their home in Tel Aviv is cozy and fun, a weekly celebration with family and friends. Billy goes all out when she cooks for Shabbat, serving course after course of beautiful food. Her family is 7th generation from Tiberias, Israel, a city on the western shore of the Sea of Galilee. She serves dishes from a variety of backgrounds, all home-cooked with love and care. She spends hours cooking for Shabbat, presiding as the chief mama in charge over a weekly celebration of life, love and family.
During the dinner Billy brought dish after dish to the table – fish with peppers in paprika sauce, tender chicken slow-braised in a spicy red sauce, an enormous roast with olives and potatoes, marrow bones with bread, and salad after salad after salad. This rainbow salad really stood out – it was so colorful! Shabbat dinner is truly a labor of love for Billy, and it shows.
As we prepared to sit down and eat, I sent out a picture through Facebook and Twitter of Billy’s rainbow salad, a very colorful mixture of fresh vegetables straight from the kibbutz. After that, I received lots of requests to share it here on the blog. Billy kindly shared her rainbow salad recipe, which is easy as can be. The result is downright delicious!
This colorful take on Israeli salad is filled with a flavorful mixture of vegetables. Consequently it has a nice, fresh crunch. The simple lemon and olive oil dressing brings it all together in perfect harmony. It’s so easy to make, and it looks really beautiful on the table thanks to all of that lovely fresh produce. This rainbow salad is the perfect addition to almost any meal. I’ve even enjoyed it for breakfast alongside a frittata. Enjoy!
Beauty Shot Photography and Styling by Kelly Jaggers
- 1/2 small red cabbage, shredded in small pieces
- 3 small ripe tomatoes, diced
- 1 whole yellow bell pepper, seeded and diced
- 1 pound persian cucumbers, diced small with skin on
- 4 ounces small white button mushrooms, sliced
- 3/4 cup Kalamata olives, pitted
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt, or more to taste
- Combine all vegetables in a large mixing bowl and mix well.In a small mixing bowl, combine lemon juice, olive oil and salt. Pour over the chopped vegetables and toss to coat. Serve.