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4.6 from 7 votes

Israeli Salad with Goat Cheese

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By: Joanna Cismaru •12/19/22 16 Comments

This post may contain affiliate links. Please read my disclosure policy.

Israeli Salad with Goat Cheese – a delicious finely chopped veggie salad topped with goat cheese and herbs, making for a perfect light and healthy lunch.

Israeli Salad with Goat Cheese
Table of Contents Open
  • The Best Israeli Salad
  • How To Make Israeli Salad
  • More Delicious Recipes To Try
  • Israeli Salad with Goat Cheese
    • Ingredients
    • Instructions
    • Nutrition Information
  • Did You Make This?

The Best Israeli Salad

Oh my! I have 5 words for you, my webbie friends.

This salad is a must!

This salad was gone just about as soon as I put it on the table. I could just cry, it’s so good. I probably mentioned this before but hubs is a salad connoisseur, a salad aficionado. I know, strange for a man, but my man is no ordinary man. Remember my man mostly loves sandwiches and hates pasta. But he does know a good salad when he sees one. Not only that but he can make a mean salad.

But I made this salad. He just ate most of it, although I did enjoy a couple bites.

If you’ve never heard of an Israeli salad, don’t get frightened by the name. It’s mostly a vegetable salad, a chopped salad of finely diced tomatoes and cucumbers. But that’s what distinguishes this Israeli salad, is the tiny diced tomatoes and cucumbers. And this is what really delighted my husband. The tiny tiny veggies. He loves his salad finely chopped, so this was the perfect salad for him.

How To Make Israeli Salad

chopped veggies for the Israeli Salad with Goat Cheese

Of course the main ingredients of this salad are the cucumbers and tomatoes. So please take the time to finely chop them as small as you can. You’ll appreciate it. Trust me. You will need a very sharp knife for this, but please be careful and do not chop your fingers in the process, very easy to do. I used cocktail tomatoes because those are pretty much the only tomatoes we love, or cherry tomatoes, but it’s easier here if you use larger tomatoes, easier for chopping.

Chopped veggies for the salad

You’ll also need a couple bell peppers, I chose to go with an orange one and a red one, but please use whatever you have on hand. Also what makes this salad great is the herbs, I went with mint and parsley.

I have a sort of funny story about using mint in food. One time when my mom was over, I made these Turkish meat pies for her and at first she was very excited to try them. But then she asked me what was in them, and as soon as I mentioned mint, she put the pie down and did not want to take another bite. You see my mom is not very adventurous when it comes to food, she’ll stick to foods she knows and to her mint is for tea and nothing else. I tried to get her to eat the pies, because they are so good, but no luck. My mom was in China once for a whole month with my dad, and she was so scared to eat anything there, she pretty much survived on cheese and crackers for the entire month.

So if you are like my mother, please skip the mint, just add the parsley. But if you dare to try things that are out of your comfort zone, the mint will add a nice flavor to the salad, totally worth it.

Israeli Salad with Goat Cheese ingredients in a bowl

Being Christmas season and all I had to add some pomegranate seeds to the salad, it gave it a real nice sweetness. But my trick was instead of buying the pomegranate fruit and spending minutes if not hours cleaning it, and making a mess of myself in the process, I bought pomegranate seeds at Costco. So easy and what a great idea!

Since I had lots of goat cheese left over after the artichoke pizza I made, well it was a no brainer and added some to this salad. Needless to say, as you toss this salad the goat cheese melts a bit and blends in with the lemon juice and olive oil and create this nice creamy dressing. I really hope you give this salad a try, it’s one of my favorites. Serve it with some chicken or simply just on its own. It makes for a perfect light and healthy lunch.

Close up shot of Israeli Salad with Goat Cheese

Israeli Salad with Goat Cheese - a delicious finely chopped veggie salad topped with goat cheese and herbs, making for a perfect light and healthy lunch.

More Delicious Recipes To Try

  • Hungry Man’s Pizza
  • Creamy Goat Cheese Pasta
  • Mushroom Spinach and Goat Cheese Baked Eggs
  • Chocolate Mint and Cherry Ice Dream Cake
  • Mango Salsa

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a bowl of israeli salad with goat cheese
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4.58 from 7 votes

Israeli Salad with Goat Cheese

Prep 15 minutes
Cook 0 minutes
Total 15 minutes
Rate Recipe
Israeli Salad with Goat Cheese – a delicious finely chopped veggie salad topped with goat cheese and herbs, making for a perfect light and healthy lunch.
4

Ingredients

  • 5 cocktail tomatoes (or 2 large tomatoes)
  • 1 English cucumber
  • 1 yellow bell pepper (I used orange)
  • 1 red bell pepper
  • 1/2 cup parsley (chopped)
  • 1/4 cup mint (chopped)
  • 1 cup goat cheese (crumbled)
  • 1/2 cup pomegranate seeds
  • 1 tablespoon lemon zest
  • 2 tablespoon lemon juice
  • 2 tablespoon olive oil
  • salt and pepper to taste

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Chop all the ingredients into very small pieces. Place all the ingredients in a large bowl together with the olive oil, zest and lemon juice and toss. Season with salt and pepper.

Nutrition Information

Serving: 1servingCalories: 268kcal (13%)Carbohydrates: 13g (4%)Protein: 13g (26%)Fat: 20g (31%)Saturated Fat: 9g (56%)Cholesterol: 26mg (9%)Sodium: 220mg (10%)Potassium: 403mg (12%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 2511IU (50%)Vitamin C: 117mg (142%)Calcium: 112mg (11%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a bowl of israeli salad with goat cheese

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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16 Comments
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Jen Riedel
Jen Riedel
Posted: 4 days ago

5 stars
Really tasty! Very fresh, nothing overpowering. I didn’t have any pomegranate, and had only about half as much goat cheese due to buying a small package. I will definitely make again! Tabouli flavours but nicer texture (creamy, but light because no grain).

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jen Riedel
Posted: 3 days ago

So glad you liked it!

0
Reply
Kathy Sanders
Kathy Sanders
Posted: 3 years ago

5 stars
This is tangy and bright, and we really enjoyed it. To make this a main dish, you might add beans (kidney, black or garbanzo) for some protein. Sunflower seeds would add some nice crunch.

0
Reply
Ja Jones
Ja Jones
Posted: 6 years ago

5 stars
If only I could eat those photos! I am so making this! THANK YOU!! I’m going to pre-rate this because I have no doubts at all that I won’t LOVE it!

0
Reply
Jodi Willoughby
Jodi Willoughby
Posted: 6 years ago

I am really excited to make this tomorrow, but I couldn’t find any pomegranates at the store. What would be a good substitution?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jodi Willoughby
Posted: 6 years ago

Blueberries would be great, or even a few strawberries. 🙂

0
Reply
Jodi Willoughby
Jodi Willoughby
Reply to  Joanna Cismaru
Posted: 6 years ago

5 stars
Tried it with the blueberries. It was absolutely amazing! This salad is a real winner!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jodi Willoughby
Posted: 6 years ago

Nice!

0
Reply
Elizabeth Slocum
Elizabeth Slocum
Posted: 7 years ago

This says 4 servings. How big are the servings? I am wanting to use this for the salad portion of a 5 course meal. Curious if I really need to double.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Elizabeth Slocum
Posted: 7 years ago

Each serving is about 1 1/4 cups.

0
Reply
marta
marta
Posted: 8 years ago

I wanted to make this but I really don’t like goat cheese…or any types of blue cheese. In your yummy experience what would be a good alternate for me to use?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  marta
Posted: 8 years ago

How about just regular feta cheese or some qeuso fresco, it’s a bit milder and tangy.

0
Reply
Jeanne Goodman
Jeanne Goodman
Posted: 8 years ago

Jo – can I make the Israeli salad ahead of time? Or what parts? I’m having a dinner party and am not a great cook. I need all the prep aheads I can find.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jeanne Goodman
Posted: 8 years ago

Absolutely, I just wouldn’t add the lemon juice and olive oil until ready to serve. Good luck. 🙂

0
Reply
Carol at Wild Goose Tea
Carol at Wild Goose Tea
Posted: 8 years ago

Good, I am glad to see a delicious salad recipe that is light. Soooo many goodies
and heavy meals on one’s path this time of year. I can’t do it all, but I still like to
eat. So it feels good to feel enthusiasm for something I can actually seriously consider.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carol at Wild Goose Tea
Posted: 8 years ago

Exactly, we all love those heavy meals but every once in a while you need something healthy but still delicious. 🙂

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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