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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


Recipe Summary test

25 mins
25 mins


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

222 calories; protein 5.5g; carbohydrates 18.1g; dietary fiber 1.1g; sugars 3.7g; fat 16.1g; saturated fat 4g; cholesterol 14.7mg; vitamin a iu 1216.3IU; vitamin c 21.9mg; folate 29.1mcg; calcium 99.2mg; iron 1.8mg; magnesium 19mg; potassium 220.8mg; sodium 436.3mg.