Easy Israeli Salad
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.
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
How to Store
Israeli Salad is best served fresh, but if you have any leftovers, you can store them in an airtight container in the refrigerator for up to two days. Keep the dressing separately and add it before serving to prevent the vegetables from getting soggy.
Make-Ahead
Israeli Salad can be made and stored in the refrigerator for a few hours before serving. However, to keep the vegetables fresh and crisp, it's best to store the dressing separately and add it before serving. To make the Salad ahead of time, prepare the vegetables and herbs as directed in the recipe, but don't add the dressing or feta cheese yet. Instead, store the vegetables in an airtight container in the refrigerator until ready to serve. When you're ready to serve, whisk together the dressing and pour it over the vegetables, then add the crumbled feta cheese and toss gently to combine.
Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed, and transfer to a serving platter. If you're making the Salad for a potluck or picnic, you can transport it in a sealed container with the dressing and cheese stored separately. Then, when you arrive at your destination, toss the Salad with the dressing and cheese just before serving.
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.
Nutrition Facts
Easy Israeli Salad
Amount per Serving
Calories
182
% Daily Value*
Fat
15
g
23
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
22
mg
7
%
Sodium
487
mg
21
%
Potassium
333
mg
10
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
5
g
10
%
Vitamin A
934
IU
19
%
Vitamin C
15
mg
18
%
Calcium
163
mg
16
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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