Emulsifier Free Israeli Salad
Crisp cucumbers, ripe Roma tomatoes, and bright bell pepper come together in a salad that's as refreshing as it is satisfying. The secret is in the knife work — every ingredient is cut to a uniform quarter-inch dice, which gives each forkful a perfect balance of texture and flavor. Fresh parsley, scallions, and optional mint add a herby lift, while a simple drizzle of extra-virgin olive oil and fresh lemon juice ties everything together. Because the dressing is just two whole ingredients whisked over the vegetables, there's nothing processed or hidden in this bowl — no stabilizers, no additives, just real food. That makes it a genuinely easy win when you're trying to avoid emulsifiers that sneak into so many bottled dressings and store-bought salads. Serve it immediately after tossing so the vegetables stay crisp and the lemon stays bright. It works beautifully as a side, stuffed into a pita, or piled alongside grilled proteins.
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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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