Israeli Salad With Feta and Mint

The heart of an Israeli Salad lies in its four main ingredients—Persian cucumbers, tomatoes, olive oil and lemon juice. I am often inspired by the distinctive combination of these four refreshing ingredients, and I enjoy finding ways to dress up the concept.

My hubby loves feta cheese, so I played with my traditional Israeli Salad recipe and came up with this flavorful Israeli Salad with Feta and Mint. Creamy feta adds protein to what would otherwise be a simple side salad. I highly recommend Israeli feta if you can find it. A touch of cinnamon in the dressing warms up the flavor, while sweet bell peppers add crunch. Serve with sprouted grain toast or buttered challah for a filling vegetarian entrée.

RECOMMENDED PRODUCTS

Organic Olive Oil from Israel

Citrus Juicer 

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Israeli Salad with Feta and Mint

Ingredients

  • 1 lb Persian cucumbers, diced
  • 1 lb ripe red tomatoes, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1/2 cup chopped fresh mint
  • 3 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1/4 tsp cinnamon
  • 1/2 tsp salt, or more to taste
  • 1 cup crumbled feta cheese
Total Time: 15 Minutes
Servings: 8 side, 2 main
Kosher Key: Dairy
  • In a large mixing bowl, combine diced vegetables and chopped mint.
  • In a small bowl, whisk together olive oil, lemon juice, cinnamon, and salt.
  • Pour dressing over the salad and toss till well combined.
  • Pour half of the crumbled feta into the salad bowl and toss gently to combine. Sprinkle the remaining feta over the top of the salad. Serve.
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Category: Appetizers, Dairy, Entrees, Gluten Free, Healthy, In the Kitchen, Nut Free, Recipes, Salads and Mezze, Shavuot, Side Dishes, Vegetarian

Comments (11)Post a Comment

  1. Pingback: Healthy Sephardic Mediterranean Recipes | The Shiksa Blog

  2. Dawn says:

    Great colors and summery. I can’t wait to try this one.

  3. Coco Galvez says:

    What a beautiful salad! food for the eyes! in my case I’ll replace the feta with tofu but the rest of the family will have it your way, lovely! :-)

  4. Lori Y says:

    I too am married to an Israeli, and I make an Israeli salad with almost every meal. I like playing around with the mix as well – my favorite add-ins are black olives (California or Kalamata) and pine nuts. My family also loves when I substitute goat cheese for feta on occasion.

  5. cynthia kantor says:

    i have made this a number of times especially during summer days. it is absolutely delicious, but i made a separate dressing without the cinnamon because my late husband was
    allergic to it. this salad also makes great gazpacho by adding a deseeded hot pepper of your choice. i eliminate the salt coz the cheese is salty enough and just sprinkle it on the gazpacho. as a salad or even as a dip, this is really good and easy to make. Thank you for sharing, Tori

  6. ETHEL says:

    During our trip to Israel, we ate tons of this salad.
    Now we’re addicted to it so fresh and colorful

  7. alan says:

    hi tori,beautiful pictures

    I still make this today,learned to make this in medical school in israel its a great salad and still love to eat it with majetes herring just like they do in tel aviv

  8. Daniel says:

    I tried this recipe out for a work pot luck and it was a great hit, although they thought it was some sort of salsa or dip at first. I had to leave a quarter of the way through to get some work done and by the time that I was back most of it was gone.
    Thanks for the recipe!

  9. Ivy says:

    Just discovered your site whilst looking for a recipe to use my soupy yogurt. I can make yogurt just fine with cow milk, but when I use my goat’s milk, it usually turns out VERY watery. So I made your cucumber dill yogurt soup. :) Dinner tonight was homemade pita, hummus, and the yogurt soup.

    I am planning to make feta (plenty of fresh goat milk on hand), and as the garden vegetables are coming on, I will try this salad recipe – almost all the ingredients from my farm! (can’t figure out how to make our own olive oil or cinnamon, so we’ll have to use what we’ve bought in.)

  10. Jenny says:

    This looks so good! I am going to make it for my Diversity in Society class as part of my Sephardic food presentation!

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