Artificial Food Coloring Free Israeli Salad
This vibrant chopped salad is a masterclass in simplicity — crisp cucumbers, juicy Roma tomatoes, sweet bell pepper, and fresh herbs all cut to the same precise quarter-inch dice so every single bite delivers the full picture. The dressing is nothing more than bright lemon juice, good olive oil, salt, and pepper, which means the vegetables do all the heavy lifting. For anyone avoiding synthetic dyes, this recipe is a natural fit — every ingredient is whole, fresh, and exactly what it looks like, with zero processed components that might sneak in unwanted additives. The optional fresh mint takes the herbaceous quality up a notch and pairs beautifully with the parsley and scallions already in the bowl. It comes together fast, requires no cooking, and honestly gets better the moment you taste and adjust the seasoning to your liking. Serve it immediately so the vegetables stay crisp and the lemon stays lively — this is the kind of salad that disappears quickly at 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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