Gelatin Free Israeli Salad
Crisp cucumbers, ripe Roma tomatoes, and bright bell pepper come together in a salad that is as refreshing as it is satisfying. The secret is in the knife work — every vegetable is cut to a uniform quarter-inch dice, which gives each forkful a perfect balance of texture and flavor. Fresh parsley, scallions, and a squeeze of lemon juice keep things lively, while a drizzle of extra-virgin olive oil ties it all together with a silky finish. Optional fresh mint adds an extra layer of brightness if you want to take it up a notch. This is exactly the kind of dish that proves simple ingredients done well need nothing else. Every component here is whole, plant-based, and completely free of animal-derived setting agents — no hidden additives, no processed shortcuts, just vegetables and a clean lemon dressing. It works beautifully as a side alongside grilled proteins, tucked into a pita, or served as a light standalone dish. Make sure to serve it right after tossing so the vegetables stay crisp and the dressing stays vibrant.
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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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