Nitrate & Nitrite Free Israeli Salad
This bright, crunchy salad is a staple of Middle Eastern tables for good reason — every bite delivers a clean, fresh pop of flavor that feels both simple and deeply satisfying. The secret is in the knife work: uniform quarter-inch pieces of cucumber, tomato, and bell pepper mean every forkful has the perfect balance of texture and taste. A generous squeeze of fresh lemon juice and a drizzle of good olive oil bring it all together without any fuss. For anyone avoiding processed meats and cured foods that typically sneak nitrates and nitrites into a meal, this dish is a genuinely effortless win — it's built entirely from whole vegetables and pantry staples with nothing hidden in the ingredient list. Fresh parsley and optional mint lift the whole thing into something that feels almost herb-forward, which makes it a natural companion to grilled proteins or stuffed into warm pita. It's best served immediately after tossing so the vegetables stay crisp and the lemon stays bright.
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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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