Lactose Free Israeli Salad
Bright, crisp, and impossibly fresh, this chopped salad is a staple of Middle Eastern tables for good reason — every forkful delivers cucumber crunch, juicy tomato, and a clean hit of lemon. The secret is in the knife work: uniform quarter-inch pieces mean every bite has the same satisfying texture and the dressing coats everything evenly. A generous pour of extra-virgin olive oil and fresh lemon juice keeps things light and vibrant without any cream or dairy in sight, so it naturally fits a lactose-free lifestyle without any substitutions required. Scallions and flat-leaf parsley add a gentle sharpness and herbal lift, while optional fresh mint takes the whole thing somewhere a little more unexpected. It comes together in one bowl with zero cooking, making it an effortless side for grilled meats, falafel, or anything else you're building a spread around. Serve it immediately after tossing so the vegetables stay at their snappiest.
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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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