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Israeli Salad with Feta
Simple but packed with flavor, Israeli salad is a standard accompaniment to most Israeli meals, even breakfast!
If you’ve ever visited Israel, I’m guessing you’ve had your fair share of this simple yet flavor-packed Israeli salad. It’s a standard accompaniment to most Israeli meals (even breakfast!) and it’s served everywhere — from falafel stands to restaurants to private homes. There are endless variations made with different vegetables but the base is always diced cucumbers and tomatoes. (I have a delicious version made with bell peppers, chickpeas, and feta in my cookbook.)
Israeli salad can be served on its own, stuffed into a pita with hummus and falafel, or as a side dish to Middle Eastern-style chicken kebabs or lamb kofta. It is such a fresh and tasty salad, I could literally eat it by the bucketful!
What You’ll Need To Make Israeli Salad With Feta
This recipe calls for English (or hothouse) cucumbers, the long and thin cucumbers wrapped in plastic and often sold in packs of three. Because their skin is thin and unwaxed, English cucumbers do not need to be peeled. To seed them, simply cut them in half lengthwise, and then use a small spoon to scrape the seeds out.
While Israeli salad can be made with any type of tomato, I prefer grape tomatoes since they are super sweet and don’t need to be seeded. Just cut them in half and you’re good to go.
How To Make Israeli Salad With Feta
Begin by chopping all of the salad components. Try to cut the cucumbers, tomatoes, and feta all about the same size.
Combine all of the ingredients except for the feta in a mixing bowl. Toss well and refrigerate for up to a few hours.
Before serving, mix in the diced feta.
Taste and adjust seasoning with more lemon and salt, if necessary.
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Israeli Salad
Simple but packed with flavor, Israeli salad is a standard accompaniment to most Israeli meals, even breakfast!
Ingredients
- 2 English (or hothouse) cucumbers, seeded and diced (no need to peel)
- 1 (10.5 oz) pint grape tomatoes, halved
- 4 thinly sliced scallions, white and green parts (about 1/2 cup)
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup chopped fresh mint
- 1/2 teaspoon dried oregano
- 4 tablespoons extra-virgin olive oil
- 1-1/2 tablespoons lemon juice, from 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 oz feta cheese, diced (about 1 cup)
Instructions
- In a large bowl, combine all of the ingredients except the feta cheese; toss well. Add the feta and gently mix to combine. Taste and adjust seasoning with more salt, pepper, and lemon juice, if necessary. Transfer to a platter and serve.
- Make-Ahead Instructions: The salad can be prepared up to point of adding the feta up to three hours ahead of time. Store the salad in a covered container in the refrigerator. Before serving, toss in the feta, then taste and adjust seasoning, if necessary.
Nutrition Information
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- Per serving (8 servings)
- Calories: 139
- Fat: 11 g
- Saturated fat: 4 g
- Carbohydrates: 6 g
- Sugar: 4 g
- Fiber: 1 g
- Protein: 4 g
- Sodium: 347 mg
- Cholesterol: 19 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Reviews & Comments
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Absolutely delicious salad.
While visiting in Israel, we ate wonderful salads like this breakfast, lunch and dinner.
I am trying to eat a healthier, whole foods diet. This salad was so easy, flavorful and fresh! Instead of green onion, I substituted red onion which I allowed to “soak” in the lemon juice while I prepared the rest of the salad accoutrements. Mmmm, mmmmmm! What a great salad!
My go-to salad recipe on a hot summer’s day. Love all your recipes.
Carol
Gambier Island BC
Canada
This was a huge success among friends that l shared with. Hope you don’t mind my tweaks, the changes I made were to add 1/2 cup frozen corn and 3/4 cup of Israeli couscous. Just a brief on my background so you don’t think that I’m some sort of kook, I’m 83, lost my loving wife last year, have been cooking for the past 50 years, love being creative. I’m a retired Veterinarian in Davis, Ca, and after long days of practice, my “ Coming Down” was meal presentation. Thank you for hearing me out. Dick
Hi Dick, thanks for sharing a bit about yourself, and it’s great to hear you’re still at it in the kitchen at 83! Glad to hear you enjoyed the salad. 🙂
Made this on a hot day. Very refreshing and tasty. Hubby loved it.
It was extremely hot this weekend on the East Coast and I made this salad as it sounded like a refreshing side dish to grilled chicken. This was so simple to pull together and incredibly refreshing. Thank you Jen for all your amazing recipes and I love your cookbook!
💕
Jenn, why do the cucumbers need to be seeded?
Hi Colleen, You don’t absolutely have to seed the cucumbers, but I find that the seeds make the salad watery and dilute the flavor of the dressing unless the salad eaten is right away.
Perfect Summer side dish! This is light, delicious and the perfect blend of flavors. Love the fresh mint. It was a hit at my July 4th BBQ.
can you make this the night before without everything getting mushy?
Hi Cathleen, it will still be edible the next day, but definitely not at its best. I’d recommend making it no more than about 3 hours in advance.
I can’t stop making this salad!! I’ve made it four or five times since I first printed out the recipe! My husband and I love it! And a note to Lisa who mentioned leaving out the mint…I do and it’s wonderful! I’m not a fan of mint in savory foods, so I just skipped it. I have to ask my husband nicely to save me some so I can have it the next day for lunch. It is sooo good!
Loved, loved, loved this salad! Not only that cucumbers and tomatoes aren’t my favorite but they are now! Your recipes have made me excited to cook again! Thank you.
❤️
Love this Israeli salad! I made this to accompany the Pesto Grilled Shrimp. Both were amazing! Thank you again, Jenn!
This salad is so good and perfect for summer. Terrific combination of flavors which paired nicely with your Middle Eastern chicken. All four of us enjoyed — even the kids!
Oh my goodness—so good–and it sings of summer! Another winner—I could eat this for lunch and dinner!
I just made this for a second time and although I think I went a bit ‘overboard’ with the herbs, everybody loved it. Similar to a Greek salad but better in my opinion. And so easy to remember the ingredients and put it together. And, I also had it with/for breakfast yesterday. Who’d have thought? Breakfast of champions? I think so!
I made this salad with your hummus and lamb kofta recipes and it was amazing! Very fresh and the feta in it was perfect (salty and flavorful). I didn’t have parsley, but it still tasted great. I will definitely be making this salad regularly during the summer 🙂
This is fantastic! As a kid, we ate type of salad many times a week, so I expected this to be a good side dish, You, however, transformed to the star.of the meal. It tastes fresh, tangy, herbal, balanced, delicious and oh-so-satisfying. It looks beautiful, and is healthy, too. Great job.
I hope this (and all your other tasty recipes) will be in a new Twice Upon a Chef book. Fingers crossed.
This salad sounds amazing! I can’t wait to try it!
I’m not a huge fan of Feta cheese (I know it’s a crime!)
Is there another cheese that I could substitute?
Hi Jenny, Goat or Gorgonzola would also work nicely here. Hope you enjoy!
I can see this recipe being my go to for the summer months! Quick question: is there a special brand of feta cheese that you prefer over others? I find that sometimes the feta I purchase is way too salty. Any suggestions would be great!
Hi Joanne, I use President “chunk” feta, which is readily available in most supermarkets. Hope that helps!
French feta, available at some middle eastern stores, is less salty
Sounds very good! What would you think about omitting the mint? Not a big fan of mint.
Sure, Lisa – that’s no problem. I’d replace with more parsley. Please LMK how it turns out. 🙂
Hi Jenn – this recipe sounds fantastic! Why do you wait until serving time to add the feta? Just curious!
Hi Nancy, You don’t have to, but as the salad sits the feta softens and starts to to dissolve in the dressing, which muddles the bright pretty colors. Hope that clarifies. 🙂