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.
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Israeli Salad with Feta and Mint
Israeli Salad dressed up with feta cheese, fresh mint, sweet bell peppers, olive oil, lemon, and cinnamon. Kosher, Dairy, Vegetarian, Side Dish
- 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
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.