Israeli Salad with Feta
Total Time
20 Minutes
Prep Time
20 Minutes
Rating
4.98 out of 5 stars
(60)
Ingredients
6-8 servings
- 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)
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Preparation
Step 1
In a large bowl, combine all of the ingredients except the feta cheese; toss well. Add the feta and gently mix to combine.
Step 2
Taste and adjust seasoning with more salt, pepper, and lemon juice, if necessary. Transfer to a platter and serve.
Step 3
Make-Ahead Instructions: The salad can be prepared up to the 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.
Step 4
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Chef's notes
The salad can be prepared up to the 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.
