Chestnut Free Israeli Salad

Total time15 min

Prep time15 min

Cook time0 min

4.9

(30)

Bright, crunchy, and refreshingly simple, this classic chopped salad is a staple of Middle Eastern tables for good reason. Persian cucumbers, ripe Roma tomatoes, and crisp 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 lazy weeknight chop. Fresh parsley, scallions, and optional mint bring an herby lift, while lemon juice and extra-virgin olive oil tie it all together in a clean, zesty dressing. The whole thing comes together with nothing more than a sharp knife and a mixing bowl — no cooking required. Every single ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. It's the kind of salad that works alongside grilled proteins, stuffed into pita, or simply eaten on its own as a light and vibrant meal. Serve it immediately after tossing so the vegetables stay crisp and the flavors stay fresh.

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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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