Legume Free Israeli Salad
Fresh, bright, and built entirely from vegetables, this classic chopped salad is one of those dishes that looks simple but rewards careful knife work. The secret is in the uniformity — every cucumber, tomato, and bell pepper piece cut to the same quarter-inch size means each forkful delivers a perfect balance of crunch, juicy sweetness, and crisp bite. A generous squeeze of lemon and a drizzle of good olive oil tie everything together without masking the freshness of the produce. Scallions and flat-leaf parsley add a mild sharpness and herby depth, while optional fresh mint lifts the whole bowl with a cool, aromatic finish. For anyone navigating legume-free eating, salads at restaurants or from packaged mixes can be surprisingly tricky — chickpeas, edamame, and lentils have a way of sneaking in. This one is built entirely from vegetables, citrus, and olive oil, so there's nothing to second-guess. It comes together quickly, requires no cooking, and pairs beautifully with grilled meats, eggs, or anything else on the table. 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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