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
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
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.