Low Sugar Israeli Salad
Bright, crisp, and impossibly fresh, this chopped salad is a staple of Middle Eastern tables for very good reason. Every bite delivers a satisfying crunch from finely diced cucumber, tomato, and bell pepper, all brought together with a clean lemon and olive oil dressing. There's no sweetener hiding anywhere in this recipe — just vegetables, fresh herbs, and a squeeze of citrus doing all the heavy lifting. That makes it a genuinely effortless choice when you're keeping added sugars out of your meals, since even the dressing is nothing but lemon juice, good olive oil, salt, and pepper. The optional fresh mint adds a cool, aromatic lift that takes the whole bowl up a notch. The key is patience with the knife work — uniform quarter-inch pieces aren't just for looks, they ensure every forkful has a little of everything. Make it right before serving so the vegetables stay vibrant and the texture stays exactly where it should be.
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Learn more →Ingredients
4 servings
- 4 persian cucumbers (or 1 english cucumber), finely diced into ¼-inch pieces
- 3 medium roma tomatoes, seeds removed, finely diced into ¼-inch pieces
- 1 medium green bell pepper, finely diced into ¼-inch pieces
- 4 scallions, white and light green parts only, thinly sliced
- ¼ cup fresh flat-leaf parsley, finely chopped
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 3 tbsp extra-virgin olive oil
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 2 tbsp fresh mint, finely chopped (optional)
Instructions
- 1
Dice the cucumbers, tomatoes, and bell pepper into uniform 1/4-inch pieces and place them in a large mixing bowl. Uniform size is the defining characteristic of this salad — take your time with the knife work.
- 2
Add the scallions, parsley, and mint (if using) to the bowl.
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