Israeli Salad with Feta

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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 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

  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

Powered by Edamam

  • 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

  • Easy to make. Everyone loved it! I sliced up some cooked chicken breast to put over it. Simple and so good. Thanks!

    • — Jackie McGreal on August 22, 2021
    • Reply
  • I love this salad, made it many times. However, I never use two whole English cucumbers as they are huge (at least the ones in my grocery store) and seems like they would overwhelm the tomatoes. I often use less than one. What are others’ experience?

    • — Suzanne Perry on August 22, 2021
    • Reply
  • Adding another 5 star review! I’ve never used mint thinking I wouldn’t like it. Everything in this dish was perfectly matched. The mint, parsley and dressing ingredients make everything pop. Just the right amount of steps and ingredients. I’ll be checking other recipes now on your site.

    • — Esther on July 27, 2021
    • Reply
  • Absolutely delicious. I’ve dreamt about this salad since I made it. I’ll be making it again. The flavors blend together so beautifully. This will be my go-to salad to share at events.

    • — Kelly on July 17, 2021
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  • Absolutely delicious! Paired perfectly with fish.

    • — Betty on July 10, 2021
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  • I made this tonight to eat with grilled salmon and grilled corn on the cob. The salad was the star of the meal! Delicious and super easy to pull together on this sweltering Boston evening (97 degrees anyone??). I’m already looking forward to eating the leftovers for breakfast. My brother in law is Israeli and we eat some version of this everyday when we visit him. Next time I am going to add canned, rinsed chickpeas to it to make it a full meal and thinking of other options to change it up like diced peppers, or adding fresh dill or cilantro.

    • — Elizabeth on June 27, 2021
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  • Delicious and easy. We put it in a pita with gyro left from our restaurant meal last night. We made the Israeli Salad as a side. Yummy!

    • — Phyllis on June 24, 2021
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  • This is a very refreshing salad and I will be packing for my lunches throughout the summer. All of your recipes are amazing and I look forward to trying out more, thank you Jenn 🙂

    • — Chrissie K on June 6, 2021
    • Reply
  • This is the most-requested salad at our house!
    It goes with almost any Asian/Middle Eastern dish. I usually serve it with Middle Eastern chicken kebabs, but have also served it with Asian BBQ thighs to Indians, and as a salad with pizza. But it’s especially nice knowing that it’s Israeli.

    Thank you, Jenn!

    • — Savanna Faith on June 5, 2021
    • Reply
  • Beautiful, bright recipe that makes a perfect healthy perfect side to any main I make. We substituted half a medium red onion for the scallions but otherwise followed Jenn’s recipe. Loved using the grape tomatoes, they’re so much easier and taste better too!

    • — Emily H. on June 3, 2021
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  • The fresh herbs really lift this simple yet wonderful salad. To my amazement my two preteens served themselves this salad tonight without any prompting on our part!

    • — Yvonne on March 15, 2021
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  • I finally made this, and it’s wonderful!

    • — Leigh on February 2, 2021
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  • This is a nice salad that has been made throughout the Arab world long before Israel became a country. Therefore, it is not really an “Israeli salad” but, like much Arab food, very tasty.

    • — Yasmin on January 29, 2021
    • Reply
    • Love how food crossed borders and cultures!

      • — Elizabeth on June 26, 2021
      • Reply
  • Made this to accompany Jenn’s chicken kabobs for a small family gathering. SO GOOD! So easy, fresh and flavorful. Once Upon a Chef is my go to for inspiration!

    • — Dianne on January 28, 2021
    • Reply
  • This recipe is one of my go-to summer salads, but I made it this weekend just because I was craving its aromatic, fresh flavors. I also have Jen’s cookbook and make the version in the book, and love that for a light meal with the addition of chickpeas.

    • — Gracie on January 28, 2021
    • Reply
  • We love this salad! I have made it for 6 weeks this summer and we always have left overs which we munch on for several days. I decrease the oil a little bit

    • — Denise W on August 12, 2020
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  • I made this salad for the first time tonight. Delicious! What a wonderful refreshing summer salad. Will definitely make again.

    • — Valerie on August 9, 2020
    • Reply
  • Great Salad with soup (hot or cold). I added Kalamata Olives to had saltiness and because I am a fan of olives. I have been on WW for 3 months and this lunch salad fits right in!

    • — Robert Gross on July 23, 2020
    • Reply
  • This was really good. I am not a fan of cucumbers (except in Tzatziki), but hubby loves them.
    I even liked this salad. I made it to go with the Middle Eastern Lamb Kofta, Zucchini Fritters with Feta, and Tzatziki – all from this site. Everything was wonderful!!

    • — Bunny on June 26, 2020
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  • Great salad. Used fresh oregano instead of bottled. The key to its appeal is cherry tomatoes and fresh herbs. Delicious.

    • — Marina Coleman on June 24, 2020
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    • Made as printed: up to the Feta. Placed in fridge for 1& 1/2 hours. Before we finished eating the salad was swimming in liquid. Should I have omitted the salt prior to refrigeration?

      • — Dorothea on July 30, 2020
      • Reply
      • Hi Dorthea, Did you seed the cucumbers?

        • — Jenn on July 30, 2020
        • Reply
  • Love this recipe – I have made it a bunch of times and I also add israeli couscous to make it a light, delicious lunch!

    • — Jeanne on June 23, 2020
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  • Such an easy and tasty salad to prepare. Used this as a side salad to your kofta recipe and was a fresh addition.

    • — Christy on June 18, 2020
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    • As usual, we loved this recipe. My husband really loved it! We served it with grilled chicken. I tell all my clients about your recipes: easy to follow, and always really tasty. Your recipes make us look like really good cooks! Thanks so much.

      • — Kim on July 22, 2021
      • Reply
  • I loved this salad. So easy to make an so delicious and clean.

    • — Judi on June 4, 2020
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  • I first want to say that I’m becoming a big fan of yours! So far, every recipe I’ve tried has been fantastic and believe me, I cook a lot haha. Tried this Israeli salad last night along with your recipe for grilled chicken and today I have added it to my Pinterest board “My 5 star salads”. It is so crunchy, flavorful and refreshing that unfortunately we ate the whole bowl before I had a chance to take a picture. The only thing I added was some Israeli cous cous cooked in vegetable broth. And just so you know, your roasted pepper and feta salad is also in my “5 star salads” board. Now I’m off to try your Thai crunch salad with peanut dressing….YUM!!

    • — Judy on June 2, 2020
    • Reply
  • I’m really looking forward to making this, Jenn, when family and friends can get together again. But, I will take the skin off the cucumbers, as I and a lot of others find it hard to digest.

    Marilyn in Toronto

    • — Marilyn Harris on May 28, 2020
    • Reply
  • This is one of the freshest salad combinations ever and I’ve made it several times. Always a hit. The parsley makes all the difference.

    • — Kathy Bruce on May 28, 2020
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  • It was delicious !

    • — Janis Lester on April 23, 2020
    • Reply
  • Delicious!!!

    • — auntylala on April 23, 2020
    • Reply
  • I made this salad last night (with Jenn’s spinach quicke) –both were perfect! This review is for the salad. I made it almost exactly as the recipe. I added some kalamata olive halves and didn’t remove the seeds from the cucumbers. I always use English cucumbers and never remove the seeds. I never make my salad much in advance of eating it so I don’t get any moisture from the seeds. This is a really nice and easy and refreshing salad! A keeper!

    • — Kathy Kulik on April 17, 2020
    • Reply
  • 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?

    • — Cathleen I Christian
    • Reply
    • 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!

    • — Colette Dryden
    • Reply
  • 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!

    • — Joanne Gabriel
    • Reply
    • 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. 🙂

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