BHA & BHT Free Israeli Salad
This bright, crisp salad is everything a summer side dish should be — fresh, vibrant, and packed with clean flavor from real vegetables and nothing else. The combination of finely diced cucumber, tomato, and bell pepper tossed with scallions, parsley, and a sharp lemon-olive oil dressing is simple in the best possible way. Because every ingredient here is whole and unprocessed, you never have to second-guess what's in it — no packaged dressings, no shelf-stable additives, just produce and pantry staples you can see and trust. The knife work is the heart of this recipe; getting everything cut to a uniform quarter-inch dice gives the salad its signature texture and makes each bite perfectly balanced. A handful of fresh mint stirred in at the end adds an optional but genuinely lovely lift. It comes together fast, tastes even better after a few minutes of resting, and works beautifully alongside grilled proteins, stuffed into pita, or eaten straight from the bowl.
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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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