Lupin Free Israeli Salad
Bright, crisp, and refreshingly simple, this chopped salad is a staple of Middle Eastern tables for good reason. Every ingredient is a fresh vegetable or pantry basic — cucumbers, tomatoes, bell pepper, scallions, parsley, lemon juice, and olive oil — so there's nothing hidden or processed to second-guess. The key is the knife work: uniform quarter-inch pieces give every forkful the same satisfying crunch and ensure the lemon-olive oil dressing coats everything evenly. A handful of fresh mint stirred in at the end adds a cool, aromatic lift that takes the whole bowl up a notch. It comes together in minutes and is best served immediately, while the vegetables are still vibrant and the dressing hasn't had a chance to soften anything. Whether you're pairing it with grilled proteins, stuffing it into pita, or eating it straight from the bowl, this is the kind of clean, honest cooking that never gets old.
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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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