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

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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

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.