Israeli Salad with Feta
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Israeli salad is a simple, fresh mix of diced cucumbers and tomatoes—but this version takes it up a notch with fresh herbs, tangy feta, and scallions, all tossed in lemon and olive oil. It’s easy, refreshing, and endlessly versatile.
If you’ve ever been to Israel, you’ve probably come across the iconic Israeli salad—called salat or salat katzuzt locally, which just means “salad” or “chopped salad.” It’s a staple in Israeli cuisine, showing up at almost every meal, including breakfast!
You’ll find this salad everywhere, from home kitchens to hole-in-the-wall falafel stands to sit-down restaurants. It’s great on its own, stuffed into a pita with hummus and falafel, or served alongside chicken kebabs or lamb kofta.
While it’s widely known as “Israeli salad” in the West, especially in American Jewish communities, variations of this tomato-cucumber salad exist throughout the region under different names. In Arab countries, it’s called Arab salad. In Iran, a similar dish is known as Salad Shirazi, and in Turkey and parts of the Eastern Mediterranean, it’s called 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
- English cucumbers (hothouse cucumbers) and grape tomatoes: These fresh veggies form the base for Israeli salad. English cukes are thin-skinned and don’t need to be peeled. Similarly, grape tomatoes don’t require seeding—plus, they are extra sweet.
- Scallions: Add a mild onion flavor.
- Fresh Italian parsley and mint, plus dried oregano: This herb trio keeps the salad bright, fresh, and balanced (dried oregano is preferred as fresh oregano can be bitter).
- Extra-virgin olive oil and lemon juice: Form the bright, simple dressing.
- Feta cheese (optional): Creamy, salty, and tangy, feta adds richness and makes the salad feel extra satisfying when included.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Chop and toss the veggies. Dice the cucumbers and tomatoes, then toss everything (except the feta) in a large bowl.
Pro Tip: Try to cut the cucumbers and tomatoes to about the same size—this makes each bite balanced.
Step 2: Mix and chill if needed. Give it a good mix. If you’re not serving the salad right away, cover and chill for up to 3 hours. A quick chill helps the flavors meld, but don’t let it sit too long—the veggies release juice over time, which can water down the flavor.
Step 3: Add the feta and serve. Right before serving, gently toss in the feta. Taste and adjust the lemon or salt if you’d like—then dig in!
More Mediterranean Recipes You May Like
Israeli Salad with Feta
This Israeli salad is all about fresh, simple ingredients—crisp cucumbers, juicy tomatoes, fragrant herbs, and tangy feta that come together in a satisfying salad you can’t get enough of.
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 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.
❤️