Fish Free Israeli Salad
This bright, crunchy salad is everything a warm-weather side dish should be — fresh, vibrant, and packed with flavor from just a handful of simple vegetables. The secret is in the knife work: every cucumber, tomato, and bell pepper is cut to a precise quarter-inch dice, giving each bite a satisfying, even texture that sets this apart from a thrown-together chopped salad. A generous squeeze of lemon juice and a drizzle of good olive oil bring it all together with a clean, zesty finish. Scallions and flat-leaf parsley add a gentle sharpness and herby depth, while an optional handful of fresh mint lifts the whole bowl into something truly special. Everything here is 100% plant-based and naturally free from seafood or any fish-derived ingredients — no label-reading required, just honest produce and pantry staples. It comes together in minutes and pairs beautifully with grilled meats, falafel, hummus, or honestly anything you're already making. Serve it immediately so the vegetables stay crisp and the dressing stays bright.
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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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