Israeli Salad with Feta

Tested & Perfected Recipes

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

Israeli Salad ingredients

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.

Seeding cucumbers

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.

halving tomatoes

How To Make Israeli Salad With Feta

dicing cucumbers on cutting board

Begin by chopping all of the salad components. Try to cut the cucumbers, tomatoes, and feta all about the same size.

Israeli salad vegetables in bowl

Combine all of the ingredients except for the feta in a mixing bowl. Toss well and refrigerate for up to a few hours.

tossing vegetables in mixing bowl

Before serving, mix in the diced feta.

adding diced feta to vegetables

Taste and adjust seasoning with more lemon and salt, if necessary.

Israeli salad

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Israeli Salad

Simple but packed with flavor, Israeli salad is a standard accompaniment to most Israeli meals, even breakfast!

Servings: 6 to 8
Prep Time: 20 Minutes
Total Time: 20 Minutes

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 ½ cup)
  • ¼ cup chopped fresh Italian parsley
  • ¼ cup chopped fresh mint
  • ½ teaspoon dried oregano
  • 4 tablespoons extra-virgin olive oil
  • 1½ tablespoons lemon juice, from 1 lemon
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 6 oz feta cheese, diced (about 1 cup)

Instructions

  1. 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.
  2. 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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Comments

  • So tasty and easy to make! I will be making this for years to come!

    • — Brianna on April 23, 2022
    • Reply
  • Delish! I could eat a mountain of this, pure perfection!

    • — Erin on March 31, 2022
    • Reply
  • If you’re yearning for the fresh tastes of spring and summer, trust me, you need to make this salad immediately! It will take you there! The combination of herbs is perfect, but, what I enjoyed most was the texture contrast between the crispness of the cucumbers and creaminess of the feta. You always hit it right out of the park, Jen! This Israeli Salad actually cures cabin fever!

    • — Valerie on January 30, 2022
    • Reply

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