Easy Israeli Salad
User Reviews
5
Easy Israeli Salad
Description
Easy Israeli Salad uses diced cucumbers and tomatoes tossed with scallions, thinly sliced red onion, and a fresh herb blend of parsley, cilantro, and mint spiced with dried oregano. The salad is dressed in a bright combination of extra-virgin olive oil and fresh lemon juice with kosher salt and freshly ground black pepper to enhance the fresh vegetable flavors. Crumbled feta cheese is gently mixed in last to provide a creamy, salty element that balances the crisp vegetables.
The texture is fresh and crunchy from the raw vegetables and herbs, while the dressing adds a tangy, herby note making it a light, palate-cleansing dish. The salad is best served chilled or at room temperature soon after dressing to keep the vegetables from becoming soggy.
This salad is perfect as a salad side for Mediterranean meals or as a refreshing summer salad. It can be served on its own or alongside grilled meats or fish to complement richer dishes.
To maintain freshness, the vegetables and dressing should be stored separately if prepared ahead of time. Leftovers keep for up to two days refrigerated, but the dressing should be added just before serving to keep the salad crisp. Feta cheese is added right before eating for best texture and flavor.
Ingredients
- 2 cucumber seeded and diced, English, unpeeled
- 2 vine tomatoes , diced or 1 (10.5 oz) pint grape tomatoes, halved
- 2 scallions white and green parts, thinly sliced
- 1 red onion , cut in half, and thinly sliced
- ¼ cup Italian parsley fresh
- ¼ cup cilantro , chopped
- ¼ cup mint chopped, fresh
- ½ teaspoon oregano dried
- ¼ cup extra-virgin olive oil
- lemon juice and zest from 1
- ½ teaspoon kosher salt , to taste
- ½ teaspoon black pepper to taste, freshly ground
- 1 cup feta cheese , crumbled
- ¼ cup cranberries , optional
Instructions
- Combine all ingredients except the feta cheese; toss well. Add the feta and gently mix to combine. Taste and adjust seasoning with more salt, pepper, and lemon juice if needed. Transfer to a platter and serve.
Notes
- Store salad vegetables and dressing separately in airtight containers to prevent sogginess.
- Prepare and refrigerate vegetables a few hours ahead, adding dressing and feta just before serving.
- Leftovers keep up to two days refrigerated; add dressing and feta fresh before serving.
- When transporting, keep dressing and cheese separate to maintain freshness until ready to serve.
User Reviews
Overall Rating
5
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