Anti Inflammatory Israeli Salad
Fresh vegetables, bright lemon juice, and a generous pour of extra-virgin olive oil come together here in one of the most satisfying ways imaginable. Every bite delivers crisp cucumber, juicy tomato, and sweet bell pepper in perfectly uniform little pieces — the knife work is the whole point, and it pays off. Olive oil and lemon juice are both well-regarded for their role in a diet focused on reducing inflammation, and pairing them with raw, colorful vegetables means you're getting a serious nutritional punch without any effort at all. Parsley and optional fresh mint add a herby lift that makes this feel far more special than a simple chopped salad has any right to. There are no processed ingredients, no hidden additives, and nothing that needs a label check — just whole foods doing exactly what they're supposed to do. It comes together in minutes and is best served immediately, so the vegetables stay crisp and the dressing stays bright and tangy.
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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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