Chicken Free Israeli Salad
Crisp, bright, and endlessly refreshing, this classic chopped salad is built entirely from fresh vegetables and a simple lemon-olive oil dressing — no animal protein in sight, and no need to worry about any sneaking in. The secret is in the knife work: every cucumber, tomato, and bell pepper is cut to a precise quarter-inch dice, which gives each forkful a satisfying, even texture that sets this salad apart from a lazy chop job. Scallions and flat-leaf parsley bring a gentle sharpness and herbal lift, while an optional handful of fresh mint pushes the whole thing into seriously craveable territory. The dressing couldn't be simpler — just good extra-virgin olive oil and fresh lemon juice — but it ties every element together beautifully. This is the kind of dish that tastes like it took more effort than it did, and it comes together fast with nothing more than a sharp knife and a large bowl. Serve it immediately after tossing so the vegetables stay crisp and the dressing stays bright rather than pooling at the bottom.
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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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