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Israeli Salad

Jennifer Segal
  • 20 minutes
  • Serves 6 to 8

INGREDIENTS

2

English (or hothouse) cucumbers, seeded and diced (no need to peel)

1

pint grape tomatoes, halved

4

thinly sliced scallions, white and green parts (about 1/2 cup)

1/4 cup

chopped fresh Italian parsley

1/4 cup

chopped fresh mint

1/2 tsp

dried oregano

4 tbsp

extra-virgin olive oil

1 1/2 tbsp

lemon juice, from 1 lemon

1/2 tsp

salt

1/4 tsp

freshly ground black pepper

6 oz

feta cheese, diced (about 1 cup)