Israeli Salad with Feta

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Crunchy cucumbers and juicy tomatoes tossed with lemon, olive oil, and fragrant herbs, Israeli salad is a staple on Israeli tables from morning til night. You’ll love this version with creamy, tangy feta.

Spoon on a plate with Israeli salad with feta.

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 chicken kebabs or lamb kofta.

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. 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.

“Oh my goodness—so good—and it sings of summer! Another winner…I could eat this for lunch and dinner!”


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.

Spoon removing the seeds from 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.

Tomatoes on a cutting board with a knife.

Step-by-Step Instructions

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.

Bowl of Israeli salad with feta.

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Israeli Salad with Feta

Crunchy cucumbers and juicy tomatoes tossed with lemon, olive oil, and fragrant herbs, Israeli salad is a staple on Israeli tables from morning til night. You’ll love this version with creamy, tangy feta.

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


  • 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)


  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, 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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  • Do you think I can substitute curly parsley for the Italian Flat?

    • — Kelly on May 13, 2024
    • Reply
    • Sure, that should be fine. 😊

      • — Jenn on May 13, 2024
      • Reply
  • I made this salad last night and love it! I usually am not a fan of mint and had doubts about how it would interact with the lemon juice (initially considered reducing the amount of mint), but after tasting it I found that it’s in the perfect proportions. I will certainly make this one again!

    • — Christopher Shew on January 17, 2024
    • Reply
  • 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.

    • — mary kate on November 3, 2023
    • Reply
  • 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.

    • — Buffy Miller on October 19, 2023
    • Reply
    • ❣️

      • — Jenn on October 20, 2023
      • Reply
  • 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.

    • — Marilyn S on August 1, 2023
    • Reply
    • My two favorite spices, Sumac and Zaatar

      • — Sunny Drohan on August 13, 2023
      • Reply
  • 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?

    • — Suzanne P on July 3, 2023
    • Reply
    • 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.

      • — Jenn on July 3, 2023
      • Reply
  • Fantastic recipe! I’ve made it so many times now

    • — Jennifer Sandler on June 25, 2023
    • Reply
  • 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.

    • — Marie K on June 17, 2023
    • Reply
  • I am 75 year old lebanese and we have been making this salad for generations. I am glad a lot of the readers loved it.

    • — Azzah Pennington on March 6, 2023
    • Reply
  • I am definitely going to try this soon. Would I be able to substitute feta for Mozarella?

    • — Michi on October 9, 2022
    • Reply
    • 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!

      • — Jenn on October 10, 2022
      • Reply
  • 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!

    • — DolceSanDiego on August 21, 2022
    • Reply
    • Your vinaigrette sounds fantastic… thank you for sharing the ingredients. Would you mind also sharing the amounts you use? Thank you!

      • — Chelsea on September 21, 2022
      • Reply
  • 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

    • — Julie Roedell on August 7, 2022
    • Reply
  • 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.

    • — Elizabeth on July 31, 2022
    • Reply
  • 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.

    • — lowandslow on July 7, 2022
    • Reply
  • 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!

    • — lowandslow on June 30, 2022
    • Reply
    • Hi, I’ve never made this with couscous but it sounds like an interesting addition! Hope you enjoy it. 🙂

      • — Jenn on June 30, 2022
      • Reply
  • 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!

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