Dairy Free Israeli Salad
This bright, crunchy salad is a staple of Middle Eastern tables for good reason — every bite delivers a burst of fresh cucumber, juicy tomato, and crisp bell pepper, all tied together with a zippy lemon and olive oil dressing. The secret is in the knife work: uniform quarter-inch pieces mean every forkful has the perfect balance of flavors and textures. Scallions and flat-leaf parsley add a savory, herby backbone, while an optional handful of fresh mint takes the whole thing somewhere a little more aromatic and special. Because the dressing is nothing more than good olive oil and fresh lemon juice, this salad is naturally free of dairy without any substitutions or workarounds — it's just clean, honest produce at its best. It comes together in minutes and pairs beautifully with grilled meats, falafel, pita, or honestly anything you want to brighten up on the plate. Serve it immediately after tossing so the vegetables stay crisp and the dressing stays lively.
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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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