Macadamia Free Israeli Salad
Crisp cucumbers, juicy Roma tomatoes, and bright bell pepper come together in a salad that's as refreshing as it is vibrant. The secret is in the knife work — every vegetable is cut to a uniform quarter-inch dice, which gives each forkful a satisfying, even texture that sets this dish apart from a typical chopped salad. Fresh parsley, scallions, and optional mint layer in herby brightness, while a simple dressing of lemon juice and extra-virgin olive oil ties everything together without weighing it down. This is a naturally whole-food recipe built entirely from vegetables, herbs, and pantry staples, so there's no need to scan labels or worry about hidden nut-based ingredients sneaking in. It's the kind of side dish that pairs beautifully with grilled meats, falafel, or warm pita — or honestly holds its own as a light lunch all by itself. Serve it immediately after tossing so the vegetables stay crisp and the flavors stay lively.
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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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