Cashew Free Israeli Salad
Bright, crisp, and refreshingly simple, this classic chopped salad is a staple of Middle Eastern tables for good reason. Persian cucumbers, Roma tomatoes, and green bell pepper are all cut to a precise quarter-inch dice, which gives every forkful a satisfying, even texture that sets this dish apart from a casual toss-together. Fresh scallions, flat-leaf parsley, and optional mint layer in herby brightness, while a squeeze of lemon juice and a drizzle of extra-virgin olive oil tie everything together with clean, vibrant flavor. There are absolutely no nuts involved at any stage — just whole vegetables, fresh herbs, and pantry staples — so anyone avoiding tree nuts can dig in without a second thought. The knife work is the real skill here, and slowing down to get those uniform pieces pays off in both presentation and taste. It comes together in minutes and is best served immediately while the vegetables are at their freshest and the dressing hasn't softened the crunch.
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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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