Almond Free Israeli Salad
This bright, herb-flecked salad is everything a summer side dish should be — crisp, refreshing, and bursting with fresh flavor in every single bite. The secret is in the knife work: every vegetable is cut to a precise quarter-inch dice so that cucumber, tomato, and bell pepper all come together in perfect harmony. A generous squeeze of lemon juice and a drizzle of good olive oil tie it all together, while fresh parsley and optional mint add a fragrant, garden-fresh lift. There are no nuts, no nut-derived oils, and no processed ingredients to second-guess — just clean, whole vegetables you can feel completely confident serving. It comes together in minutes and pairs beautifully with grilled proteins, pita, or anything else you have on the table. The kind of salad that disappears fast, so you might want to make a double batch.
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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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