MSG Free Israeli Salad
Bright, crisp, and impossibly fresh, this chopped salad is a staple of Middle Eastern tables for good reason. Every bite delivers a satisfying crunch from finely diced cucumbers, tomatoes, and bell pepper, all brought together with a clean lemon and olive oil dressing. The uniform quarter-inch cut isn't just for looks — it ensures every forkful has a perfect balance of flavors and textures, so the knife work is genuinely worth the effort. Fresh parsley and optional mint keep things herbaceous and lively without relying on any packaged seasonings or flavor enhancers. Because every ingredient here is whole and unprocessed, you never have to second-guess what's in the bowl — no hidden additives, no seasoning packets, just real produce and pantry staples. It comes together quickly and pairs beautifully with grilled proteins, stuffed into pita, or served alongside hummus as part of a larger spread. Simple, honest, and deeply satisfying, this is the kind of salad that earns a permanent spot in your weekly rotation.
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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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