Fructose Free Israeli Salad
Fresh, crisp, and impossibly vibrant, this chopped salad is a staple of Middle Eastern tables for good reason — every bite delivers a clean, bright combination of cucumber, tomato, and bell pepper with a hit of lemon and olive oil. The key is the knife work: uniform quarter-inch pieces give the salad its signature texture and ensure every forkful has a little of everything. Scallions stand in for onion here, which is a smart move for anyone keeping a close eye on fructose content, since they deliver that mild savory note without the same load. Tomato seeds are removed before dicing, another small but meaningful step that keeps things lighter and easier to digest. Flat-leaf parsley and optional fresh mint lift the whole bowl with herbal freshness, and the dressing is nothing more than lemon juice, olive oil, salt, and pepper — no hidden sweeteners, no bottled sauces, just clean and simple. It comes together quickly and is best served right away while everything is still crisp and the flavors are at their peak.
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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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