Barley Free Israeli Salad
This bright, crunchy salad is a staple of Middle Eastern tables for good reason — every bite delivers a perfect balance of fresh vegetables, zippy lemon, and grassy olive oil. The secret is in the knife work: uniform quarter-inch pieces mean every forkful hits with cucumber, tomato, and bell pepper all at once. Scallions and flat-leaf parsley keep things herbaceous and light, while an optional handful of fresh mint takes the whole bowl somewhere even more refreshing. Because this recipe is built entirely from fresh produce, lemon juice, and olive oil, there are absolutely no hidden grains or grain-derived additives to worry about — what you see is genuinely what you get. It comes together in minutes and is best served right away, when the vegetables are still crisp and the dressing is just barely starting to mingle. Pair it alongside grilled proteins, stuff it into a pita, or just eat it straight from the bowl — it's that good.
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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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