Celery Free Israeli Salad
This bright, herb-flecked salad is everything a great summer dish should be — fresh, vibrant, and impossibly easy to throw together. Crisp Persian cucumbers, juicy Roma tomatoes, and sweet green bell pepper are all cut into precise quarter-inch pieces, which gives every forkful that satisfying, even texture the dish is known for. Scallions stand in beautifully as the allium backbone, while flat-leaf parsley and optional fresh mint keep things lively and aromatic. A simple dressing of fresh lemon juice and extra-virgin olive oil ties it all together without overwhelming the vegetables. Since celery is a common add-in for chopped salads, it's worth noting that this recipe skips it entirely — every ingredient here is clean, straightforward, and naturally free of that concern. Serve it immediately after tossing so the vegetables stay crisp and the dressing stays bright. It works as a side alongside grilled proteins, tucked into a pita, or honestly just 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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