Ginger Free Israeli Salad
This bright, crisp salad is a staple of Middle Eastern tables for good reason — every bite delivers a clean, refreshing crunch that feels equally at home alongside grilled meats, tucked into a pita, or served as a standalone starter. The secret is in the knife work: uniform quarter-inch dice on the cucumbers, tomatoes, and bell pepper means every forkful has a perfect balance of texture and flavor. Fresh lemon juice and extra-virgin olive oil keep the dressing light and vibrant, letting the vegetables do all the talking. Scallions and flat-leaf parsley add a gentle sharpness and herbal lift, while an optional handful of fresh mint takes the whole thing somewhere almost floral. Because this recipe is built entirely from whole vegetables, fresh herbs, and pantry staples, there's nothing hidden to worry about — no spice blends, no pre-made dressings, no surprises. It's one of those dishes that looks effortlessly impressive on the table but comes together in minutes once your prep is done. Serve it immediately after tossing 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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