Cucumbers, tomato, parsley and feta are the basics of an Israeli salad, which is as common at breakfast as at any other meal. Here, fluffy challah croutons make the dish a sort of mash-up of the Lebanese bread salad fattoush, made with pita, and a Tuscan panzanella. It's just the kind of cross-pollination modern Israeli food is known for. And for you, it's a healthy meal that's ready in 25 minutes!

Adeena Sussman
Source: EatingWell Magazine, May 2019


Ingredient Checklist


Instructions Checklist
  • Toss bread with 2 tablespoons oil, 1/2 teaspoon pepper and 1/8 teaspoon salt in a medium bowl. Heat a large skillet over medium-high heat. Add the bread and cook, stirring constantly, until charred in spots, 2 to 4 minutes. Transfer to a plate to cool.

  • Add cucumbers, tomatoes, parsley, olives and lemon juice to the bowl along with the remaining 2 tablespoons oil, 1/2 teaspoon pepper and 1/4 teaspoon salt; toss to combine.

  • Using tongs or a slotted spoon, transfer the vegetables to a serving platter. Arrange the croutons around the edges and top the salad with feta. Drizzle the feta with any remaining dressing and sprinkle with za'atar.


Tip: Look for za'atar with other spice blends at most well-stocked supermarkets.

Nutrition Facts

221.6 calories; protein 5.5g 11% DV; carbohydrates 18.1g 6% DV; exchange other carbs 1; dietary fiber 1.1g 5% DV; sugars 3.7g; fat 16.1g 25% DV; saturated fat 4g 20% DV; cholesterol 14.7mg 5% DV; vitamin a iu 1216.3IU 24% DV; vitamin c 21.9mg 37% DV; folate 29.1mcg 7% DV; calcium 99.2mg 10% DV; iron 1.8mg 10% DV; magnesium 19mg 7% DV; potassium 220.8mg 6% DV; sodium 436.3mg 18% DV.