Israeli Salad with Feta

Israeli Salad with Feta

from onceuponachef.com
20 min
6 to 8

Crunchy cucumbers and juicy tomatoes tossed with lemon, olive oil, and fragrant herbs, Israeli salad is a staple on Israeli tables from morning til night. You'll love this version with creamy, tangy feta.

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)

Directions

  1. 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. 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.