Israeli salad is a traditional dish that combines fresh tomatoes, cucumber, red onion, parsley, and feta cheese in a simple vinaigrette of olive oil and lemon juice that hits all the right flavor notes of freshness.
Because the dish is so simple to prepare, there isn't much prep time required before getting started. This dish can be served as an accompaniment to the main course.
How to Make Israeli Salad
Note: The full instructions are provided in the recipe card below.
Combine all ingredients except the feta cheese; toss well. Add the feta and gently mix to combine. Taste and adjust the seasoning with salt, pepper, and lemon juice if needed.
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Recipe
Easy Israeli Salad
Ingredients
- 2 unpeel English cucumbers , seeded and diced
- 2 vine tomatoes , diced or 1 (10.5 oz) pint grape tomatoes, halved
- 2 thinly sliced scallions , white and green parts
- 1 red onion , cut in half, and thinly sliced
- ¼ cup fresh Italian parsley
- ¼ cup cilantro , chopped
- ¼ cup fresh mint , chopped
- ½ teaspoon dried oregano
- ¼ cup extra-virgin olive oil
- Juice and zest from 1 lemon
- ½ teaspoon kosher salt , to taste
- ½ teaspoon freshly ground black pepper , to taste
- 1 cup feta cheese , crumbled
- ¼ cup cranberries , optional
Instructions
- Combine all 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 needed. Transfer to a platter and serve.
Notes
- Refrigerate in an airtight container for up to 2 days.
- The salad can be made up to three hours ahead of time without the feta cheese. Refrigerate the salad in a covered container. Toss in the feta before serving, then taste and adjust the seasoning as needed.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.