once upon a chef
– 2 English (or hothouse) cucumbers, seeded and diced (no need to peel) – 1 (10.5 oz) pint grape tomatoes, halved – 4 thinly sliced scallions, white and green parts (about ½ cup) – ¼ cup chopped fresh Italian parsley – ¼ cup chopped fresh mint – ½ teaspoon dried oregano – 4 tablespoons extra-virgin olive oil – 1½ tablespoons lemon juice, from 1 lemon – ½ teaspoon salt – ¼ teaspoon freshly ground black pepper – 6 oz feta cheese, diced (about 1 cup)
This recipe calls for English (or hothouse) cucumbers, the long and thin cucumbers wrapped in plastic and often sold in packs of three. To seed them, simply cut them in half lengthwise, and then use a small spoon to scrape the seeds out.
While Israeli salad can be made with any type of tomato, I prefer grape tomatoes since they are super sweet and don’t need to be seeded. Just cut them in half and you’re good to go.
Begin by chopping all of the salad components. Try to cut the cucumbers, tomatoes, and feta all about the same size.