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…
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....
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