Hazelnut Free Israeli Salad
This bright, refreshing salad is all about crisp vegetables and clean, citrusy flavor — the kind of dish that makes you want to eat more vegetables without even trying. Finely diced cucumbers, tomatoes, and bell pepper come together with scallions, parsley, and a simple lemon-olive oil dressing that ties everything together beautifully. The uniform 1/4-inch cuts are the real secret here, giving every bite a satisfying, even texture that sets this apart from a basic chopped salad. Fresh mint is an optional addition that adds a cool, herby lift if you're feeling it. Every single ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just wholesome produce and pantry staples. It comes together fast with nothing more than a sharp knife and a mixing bowl, making it an effortless choice for weeknight dinners, meal prep, or a crowd-pleasing side at any gathering. 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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