Israeli Salad with Feta
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Israeli Salad: Freshly diced cucumbers and juicy tomatoes tossed with lemon, olive oil, and fragrant herbs. It’s a staple on Israeli tables from morning til night. For a delicious twist, try it topped with creamy, tangy feta—simple yet satisfying!
If you’ve ever visited Israel, chances are you’ve encountered the iconic Israeli salad, locally known as salat or salat katzuzt, meaning “salad” or “chopped salad.” A beloved staple in Israeli cuisine, this refreshing dish graces the table at almost every meal, including breakfast. It’s literally everywhere—from people’s homes to humble falafel stands to all types of restaurants. The salad typically features a base of finely diced cucumbers and tomatoes, dressed simply with lemon juice and extra-virgin olive oil. I personally love adding tangy, creamy feta cheese for extra richness and flavor. The salad is perfect eaten by itself, stuffed into a pita with hummus and falafel, or served alongside Middle Eastern-style chicken kebabs or lamb kofta.
“Oh my goodness—so good—and it sings of summer! Another winner…I could eat this for lunch and dinner!”
While commonly known as “Israeli salad” in the West, particularly within American Jewish communities, this tomato and cucumber salad is known by different names in various regions due to its widespread popularity. In Arab countries, it’s referred to as Arab salad. In Iran, a similar dish is called Salad Shirazi, and in Turkey and parts of the Eastern Mediterranean, it’s known as Shepherd’s salad or Çoban Salatası.
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.
Step-by-Step Instructions
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 with Feta
Israeli Salad: Freshly diced cucumbers and juicy tomatoes tossed with lemon, olive oil, and fragrant herbs. It’s a staple on Israeli tables from morning til night. For a delicious twist, try it topped with creamy, tangy feta—simple yet satisfying!
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
- 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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I love your recipes Jenn. However I kindly ask you to change the name of this salad.
If you Wikipedia Israeli salad it is actually not its real name. It is originally (even in Hebrew) called Arab salad. So for the purpose of being culturally and historically correct I believe it is the right thing to do. Many May disagree but as a fan of your cooking and purchasing your cookbooks for years I would appreciate the authenticity of names and where it originates from.
Much appreciation
Hi Farah,
Thank you for your message and for being a part of the Once Upon a Chef community over the years. Your support means a great deal to me!
You’re absolutely right about the salad’s various names, reflecting its widespread popularity across the Middle East. In Israel, it’s often called “salat” or “salat katzutz” (chopped salad), while other cultures and regions may know it as Arab salad, Shirazi salad, or Shepherd’s salad. Here in the States, and particularly among American Jews—a community to which I belong—it’s typically referred to as “Israeli salad.” This reflects not just the salad’s ubiquity in Israel, but also the cultural ties many of us have with Israeli cuisine. I’ve included a paragraph in the recipe intro to honor these diverse cultural origins, as respecting the rich heritage behind all food is very important to me.
Another winner! I just made this today, have already had two bowls of it. The combination of mint and parsley makes it taste so bright and fresh.
I am not commenting on this particular recipe but wanted to tell you that when I was in college, my apartment managers were from Israel. I became friends and often ate with them. They would make a similar, but simpler, salad at practically every meal. Tomatoes, cucumbers, scallions, lemon juice, salt and pepper. I make that salad all summer long using the vegetables from my garden. I can’t get enough of it – so refreshing. Thank you for all of your wonderful recipes. I have learned a lot and become a better cook because of your guidance.
❣️
I made this once as per the recipe and it’s so good. I’ve been watching The Great American Recipe and a contestant made an Israeli salad. The judge complimented him on is knife skills and how important it was to have all the ingredients chopped the same size. This time when I made the salad I added couscous I had pan toasted and simmered in chicken stock. Then I thought “what the heck” it’s a Jenn recipe and I can’t screw it up no matter what I add so I oven roasted chick peas tossed in zataar and sumac and a few other spies and added that to the salad. It is so delicious and a completely satisfying meal. Great go-to lunch when I’m busy and realize I’m hungry NOW and it’s just so healthy I feel good about eating bowlfuls.
My two favorite spices, Sumac and Zaatar
Love this recipe, but have a question. I normally use just one English cucumber because they are so large (at least the ones available near me). Two seems like they would overwhelm the tomatoes. But is the recipe designed to taste more of cucumber?
Hi Suzanne, Glad you like it! I like the balance of flavor and color that 2 cucumbers provide. While it’s not imperative that you use two, you may want to increase the tomatoes if you only use one.
Fantastic recipe! I’ve made it so many times now
Wonderful Salad! I’ve saved a copy because I particularly like the proportions you’ve set out. Not sure why you call it an Israeli Salad, though. The Greeks and Arabs have been eating this salad since long before Israel existed.
I have made this several times now and I’m Always amazed how such simple ingredients pack such a flavor punch! Summer in a bowl. Perfection.
I am definitely going to try this soon. Would I be able to substitute feta for Mozarella?
Hi Michi, You could; just keep in mind that feta has a very bold salty flavor and mozzarella is much milder. I’d love to hear how it turns out!
No one else in the house loves tomatoes like I do so I took a bowl of this Israeli salad to my neighbor. I came home and ate the rest right out of the mixing bowl, standing at the kitchen sink! The tomatoes gave up sweet juices to compliment the cucumbers. I added lots of fresh herbs from my garden; oregano, tarragon, thyme. I have a vinegarette perfected; Maille mustard, minced garlic, anchovy, lemon juice, S&P, then drizzled EVOO. Jenn Segal is my go-to chef for recipes. Fantastic!
Your vinaigrette sounds fantastic… thank you for sharing the ingredients. Would you mind also sharing the amounts you use? Thank you!
Last week we had a neighborhood potluck gathering. I brought this salad and set it down on the salad table along with many other offerings. I then went back home for a few minutes to tidy up and get our chairs and utensils together. By the time I got back . . . Maybe 20 minutes. . . It was gone!! Really delicious recipe. And, thrilled to be able to use fresh cucumbers from my garden. Another winner, Jen ;D
I’ve made this twice in the last 2 weeks to rave reviews! All the ingredients are on hand in the summer including mint from my garden. Took about 10 minutes to prep and let it sit in the fridge a bit to let the flavors meld. As Jen suggested I added the feta right before I served it.
I served with grilled salmon and naan and it was a perfect summer meal.
This is delicious we used small tomatoes from the garden quartered and subbed dill for the mint we had leftover from farmers market and it was a fine sub.Highly recommend.
Hi Jenn Have you ever made this with the addition of Israeli Cous Cous? A nearby deli makes a version of this with fresh dill. Will be making this since our mint & oregano is really good now along with our crop of tomatoes.Thanks for the recipe. BTW I got your cookbook on my Kindle this month!
Hi, I’ve never made this with couscous but it sounds like an interesting addition! Hope you enjoy it. 🙂
I’ve been making this salad for a few years now and have finally gotten around to rating it. Better late than never for sure but I have to say this is one of my all time favorites. It’s sooooo refreshing and the mint just shines in this. I do however add 1 cup of uncooked Israeli couscous, toasted in a bit of butter and then cooked in 1 and a half cups of vegetable stock to the salad……turns it into a main course for me and besides……..I love Israeli couscous! Thanks for the great recipe!
So tasty and easy to make! I will be making this for years to come!
Delish! I could eat a mountain of this, pure perfection!
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!