Cinnamon Free Israeli Salad
Crisp, colorful, and impossibly refreshing, this chopped salad is a staple of Middle Eastern tables for very good reason. Persian cucumbers, ripe Roma tomatoes, and green bell pepper are all cut into precise quarter-inch pieces, which gives every forkful a satisfying, even crunch that sets this apart from a lazy weeknight chop. Fresh parsley, scallions, bright lemon juice, and good olive oil do all the heavy lifting in the dressing — no spice blends, no hidden seasonings, just clean and vibrant flavor. For anyone navigating a sensitivity to warming spices, this kind of recipe is a genuine relief because every single ingredient is straightforward and easy to verify. The optional fresh mint adds a cool, herbal lift if you have it on hand, but the salad holds its own beautifully without it. It comes together in minutes and pairs well with grilled proteins, pita, or honestly just a spoon.
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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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