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Israeli Salad with Egg and Feta Cheese

October 10, 2011 By Juliana 1 Comment

Israeli salad with cucumbers, tomatoes, dill, hard boiled egg, and feta cheese

Israeli Salad, distinguished by finely diced tomatoes and cucumbers, is described (according to Wikipedia), as “the most well-known national dish of Israel.” Way to go on the fame and recognition, Israeli Salad! You totally deserve it. You are sooooo good.

Standard accompanying ingredients usually include onion, lemon juice, olive oil, and black pepper. Alone, that would be a delicious enough union of flavors, especially if you’re using sweet, garden-fresh tomatoes like those my gentleman-farming mother has been supplying me with all summer. But last week’s houseguest—my cousin Nina, who once lived on a kibbutz—recommends adding either a hard-boiled egg or feta cheese to the already-blissful concoction. We made this salad together while she was visiting, and although she specified either eggs or feta I insisted on adding both, because mmmm, eggs. And mmmm, feta. Nina also tosses in whatever green herb happens to be handy—parsley, cilantro, basil, mint, dill, etc. (We used dill.)

The Israeli Salad format begs for experimentation and creativity. There are versions that use radishes, bell pepper, hot chili peppers, carrots, cabbage, chives, ginger, chick peas, olives, preserved lemon peel, cayenne pepper—you name it. Nina’s husband likes to add mayonnaise, which may sound odd but actually gives the salad a texture that resembles those made with traditional Israeli white cheese, a fresh cheese similar to Quark. Basically, just chuck in whatever you want. You can’t go wrong.

Yield: 2 - 4

Israeli Salad with Egg and Feta Cheese

Israeli Salad, distinguished by finely diced tomatoes and cucumbers, is described (by Wikipedia) as "the most well-known national dish of Israel." Variations on the theme are limitless. Our version includes hard boiled eggs and feta cheese.

Ingredients

  • 2 large cucumbers, peeled (optional), seeded, and finely diced
  • ¾ pound tomatoes, finely diced
  • 2 hard-boiled eggs, chopped
  • 4 ounces crumbled feta cheese (about 1 cup)
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • ½ teaspoon freshly ground black pepper
  • optional chopped fresh herb, to taste (e.g., parsley, basil, cilantro, mint, dill)

Instructions

  1. In a medium serving bowl, mix cucumbers, tomatoes, eggs, feta, lemon juice, olive oil, and pepper. Toss lightly to combine.
  2. Mix in fresh herb, if using.
  3. Taste and adjust flavors as needed.
© Robin

Filed Under: Recipes, Salads, Side Dishes, Small Plates, Snacks, Vegetarian Tagged With: basil, bell pepper, cabbage, carrots, cayenne pepper, chick peas, chives, cilantro, cucumbers, dill, egg, feta cheese, ginger, hot chili peppers, israeli salad, lemon juice, mint, olives, parsley, preserved lemon peel, quark, radishes, tomatoes, white cheese

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Welcome to All Ways Delicious! I'm Robin, a cookbook author, recipe developer, and obsessive home cook. From my small kitchen in Berkeley, I share globally-inspired recipes that are easy, fresh, family friendly, healthy(ish), and often use shortcut cooking techniques and gadgets like the electric pressure cooker and air fryer. I’ll teach you how to easily create the world’s most delicious dishes in your own home kitchen. Together we'll make every meal a flavor adventure.

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