Mustard Free Israeli Salad
Bright, crunchy, and refreshingly simple, this classic chopped salad is a staple of Middle Eastern tables for good reason. Persian cucumbers, ripe Roma tomatoes, and green bell pepper are all cut into precise quarter-inch pieces — that uniform knife work is what gives the salad its signature texture and makes every forkful balanced. A squeeze of fresh lemon juice and a drizzle of extra-virgin olive oil keep the dressing clean and vibrant, with no hidden condiments or emulsified sauces to worry about. For anyone navigating a mustard sensitivity, bottled dressings and store-bought salads are often a minefield, but this one is dressed entirely from scratch with ingredients you can see and trust. Fresh parsley and optional mint round out the flavor with an herby lift that feels light and lively. It comes together quickly and is best served right away while everything is still crisp — perfect as a side dish, tucked into a pita, or piled alongside grilled proteins.
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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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