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 not a big fan of mint but followed the recipe anyway. Glad I did! It is a light and lovely salad. I will make this many times this summer with toms, cukes, parsely, and mint from my garden. Thanks for the recipe!!
Do you think I can substitute curly parsley for the Italian Flat?
Sure, that should be fine. 😊
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!
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
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 75 year old lebanese and we have been making this salad for generations. I am glad a lot of the readers loved it.