Brazil Nut 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 dice means each forkful has a little of everything, from crisp cucumber and sweet bell pepper to juicy Roma tomato and tender scallion. A generous handful of flat-leaf parsley ties it all together, and a touch of fresh mint adds an optional but genuinely lovely lift. Because the entire dish is built from whole, unprocessed produce and pantry staples, there's zero guesswork about hidden additives or allergen cross-contact — what you see in the bowl is exactly what went into it. The dressing couldn't be simpler: fresh lemon juice and extra-virgin olive oil, seasoned to taste and tossed right before serving so everything stays crisp. It works beautifully alongside grilled proteins, stuffed into pita, or just eaten straight from the bowl with a spoon. Make it once and it'll earn a permanent spot in your weeknight rotation.
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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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