Eosinophilic Esophagitis Friendly Israeli Salad
Bright, crisp, and endlessly refreshing, this chopped salad is built entirely from fresh vegetables, herbs, lemon juice, and olive oil — nothing more. For anyone managing eosinophilic esophagitis, finding dishes that are both satisfying and free from common trigger foods can feel like a constant puzzle, and this one solves it beautifully. There are no dairy products, no gluten, no eggs, and no nuts anywhere in the ingredient list, just clean whole foods that come together in minutes. The secret is in the knife work — every cucumber, tomato, and bell pepper is cut to a uniform quarter-inch dice, which gives each bite a perfectly balanced mix of flavors and textures. Scallions and fresh parsley add a gentle savory note, while lemon juice and extra-virgin olive oil create a light dressing that ties everything together without any heavy or processed ingredients. It's the kind of dish that works as a side, a light lunch, or a refreshing starter, and it comes together so quickly that it's easy to make fresh every time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!