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

Serves: about 6

Ingredients

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

Instructions

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.

MPM Mini-Bites

Make Ahead and Storage Tips: salad is best made no more than 4 hours ahead; cover and refrigerate until serving time. Or assemble salad up to 1 day ahead; tossing with mint and feta at serving time.

Fabulous served with Grilled Middle Eastern Lamb Burgers with Tzatziki and Israeli Couscous with Chickpea ‘n Veggies....

June 6, 2013