Israeli Salad with Mint and Feta

Israeli Salad with Mint and Feta

This dish was inspired by one of the many colorful and refreshing salads we enjoyed at a sidewalk café while visiting our daughter who was studying in Israel. Simple, colorful and perfect for a barbecue or as a fun potluck or picnic dish…
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

Dressing

  • 1/4 cup fresh lemon juice
  • 6 tablespoons olive oil
  • Salt and pepper to taste

Salad

  • 1 large English cucumber seeded, cut in half lengthwise and sliced
  • 3 cups grape or cherry tomatoes if using cherry, cut in half
  • 2 large yellow tomatoes or use 2 additional cups grape or cherry tomatoes
  • 1/3 cup coarsely chopped fresh mint
  • 1 cup feta cheese chunks

Instructions

  • Dressing: in a small bowl, whisk together lemon juice and olive oil. Season to taste with salt and pepper.
  • Salad: In a large bowl, combine cucumbers and tomatoes, mint and feta. Toss with dressing. Chill for 30 minutes.

Notes

Make Ahead and Storage Tips: salad is best made no more than 4 hours ahead; cover and refrigerate until serving time. Or assemble salad up to 1 day ahead; tossing with mint and feta at serving time.
Fabulous served with Grilled Middle Eastern Lamb Burgers with Tzatziki and Israeli Couscous with Chickpea ‘n Veggies....

 

2 Responses

  1. Yum Linda! This salad would make a wonderful lunch!!!
    • Linda Shapiro (Meal Planning Maven)
      For sure Kecia and thank you!