Mediterranean Diet Friendly Israeli Salad
Few salads capture the spirit of fresh, vibrant eating quite like this one. Every component — crisp Persian cucumbers, juicy Roma tomatoes, sweet green bell pepper, and bright scallions — gets diced into precise quarter-inch pieces, which is what gives the dish its signature texture and makes every forkful perfectly balanced. A generous drizzle of extra-virgin olive oil and fresh lemon juice ties it all together with a clean, zesty finish that feels light but genuinely satisfying. This is exactly the kind of dish that thrives within a Mediterranean-style way of eating, leaning on whole vegetables, heart-healthy olive oil, and fresh herbs rather than anything processed or heavy. The optional fresh mint adds a cooling lift that takes the flavor from simple to genuinely memorable. Because everything is raw and dressed at the last minute, the vegetables stay crisp and the colors stay vivid — serve it immediately and it looks as good as it tastes. It works beautifully alongside grilled proteins, tucked into a pita, or just eaten straight from the bowl with a piece of crusty bread.
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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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