Gut Friendly Israeli Salad
Fresh vegetables, bright lemon, and good olive oil are all this salad needs to shine — and every single ingredient here is naturally easy on the digestive system. Persian cucumbers and seeded Roma tomatoes keep things light and low in excess moisture, while scallions stand in for raw onion to deliver that mild allium flavor without the heaviness. The fine, uniform dice is more than just a visual thing — it means every bite is balanced and the dressing coats everything evenly, so no one ingredient overwhelms. A handful of fresh parsley and optional mint round out the flavor with herby brightness that feels genuinely refreshing. Extra-virgin olive oil and lemon juice make a simple, clean dressing with no emulsifiers, no additives, and nothing your gut has to work hard to process. It comes together quickly with just a knife and a bowl, and it's best served right away while everything is crisp and vibrant. Whether you're pairing it with a protein or eating it straight from the bowl, this is the kind of simple, nourishing dish that earns a permanent spot in your weekly rotation.
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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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