Artificial Flavors Free Israeli Salad
Fresh vegetables, bright lemon, and good olive oil — that's genuinely all it takes to make this salad sing. Every ingredient here is exactly what it says it is: crisp Persian cucumbers, ripe Roma tomatoes, crunchy bell pepper, and a handful of herbs straight from the bunch. There are no packets, no seasoning blends, and no bottled dressings hiding synthetic flavor compounds, which makes this a refreshing choice for anyone trying to keep their plate clean and straightforward. The knife work is the real technique — uniform quarter-inch pieces aren't just for looks, they ensure every forkful delivers the same satisfying crunch and balance of flavors. A squeeze of fresh lemon and a drizzle of extra-virgin olive oil tie everything together with a brightness that no artificial shortcut could replicate. Optional fresh mint adds a cool, herby lift if you're feeling it. Serve it immediately after tossing and it's one of those sides that disappears from the bowl before anything else on the table.
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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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