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.

Comments (11)Post a Comment

  1. 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! :-)

  2. 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.

  3. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    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

  4. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    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

  5. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    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!

  6. 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.)

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