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“Beefed-Up” Israeli Salad


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“Beefed-Up” Israeli Salad


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“Beefed-Up” Israeli Salad

When anyone in Israel tells you they are sending over a salad they mostly mean Israeli Salad. Chopped vegetables – usually just tomatoes and cucumbers but oftentimes with peppers as well, seasoned simply with lemon juice and salt. Notice no leafy greens which are so common in the U.S. I love this practice and have quickly succumbed to it myself because the salad can be prepped WAY in advance and it never wilts, just becomes more flavorful over time. But being me I needed to dress it up, make it more hearty, “beefy” if you will. So here I go adding crumbled salty cheese and fresh mint leaves and my most favorite condiment in the entire world: extra virgin olive oil.


  • Prep Time : 15 min
  • Ready Time : 15 min


4 Servings


  • 3 P ersian cucumbers, unpeeled, diced
  • 1 large red bell pepper, seeded, veins removed, diced
  • 2 tomatoes on the vine, diced or 10 large grape tomatoes, quartered
  • 3 tablespoons finely diced red onion or finely chopped chives
  • 2 tablespoons lemon juice
  • 1/4 teaspoon kosher salt
  • 1/2 cup crumbled feta, goat or Bulgarian cheese
  • 1 tablespoon small mint leaves, packed
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil, optional


Place cucumbers, peppers, tomatoes and onions in a medium bowl. Gently toss with lemon juice and salt. Just before serving top with cheese, scatter mint leaves, add a few turns of the pepper mill and a drizzle of olive oil if desired


I am a big fan of the Bulgarian salty cheese here in Israel, best described as a cross between goat cheese and feta. Either will substitute beautifully!

Keep the skin on those cucumbers – Persian cucumbers have a dark green, flavorful skin full of vitamins!


Nutrition information is based on the recipe using red onions, feta cheese, and no optional ingredients.


Servings Per Recipe: 4 Servings

Amount Per Serving

  • Calories: 157
  • Total Fat: 4g
  • Cholesterol: 17mg
  • Sodium: 285mg
  • Total Carbs: 22g
  •     Dietary Fiber: 5g
  • Protein: 6g

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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




One Response to “Beefed-Up” Israeli Salad

  1. I have had it with the cheese, or a cheese anyway! And the olive oil too. You cannot go wrong with this salad!

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