Capsaicin Free Israeli Salad
This bright, refreshing salad is all about crisp vegetables cut into perfectly uniform little pieces, dressed simply with lemon juice and good olive oil. The result is something that feels light and vibrant, yet satisfying enough to anchor a whole spread. For anyone avoiding capsaicin, this dish is a natural fit — green bell pepper steps in to give that fresh, slightly vegetal crunch without any heat whatsoever, and every other ingredient is equally gentle on the palate. Scallions and fresh parsley bring a savory, herby lift, while optional mint adds a cool, aromatic finish that makes the whole bowl feel even more alive. The real secret is in the knife work: taking the time to dice everything to a consistent quarter-inch size means every forkful delivers a little of everything at once. A final squeeze of lemon and a drizzle of extra-virgin olive oil tie it all together in the most effortless way. It's the kind of salad that disappears fast at the table, and you'll be glad you made a big 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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