Nutmeg Free Israeli Salad
Crisp cucumbers, juicy Roma tomatoes, and bright bell pepper come together in a salad that's as refreshing as it is satisfying. The secret is in the knife work — every vegetable is cut to a uniform quarter-inch dice, which gives each forkful a perfect balance of texture and flavor. Fresh parsley, scallions, and a squeeze of lemon juice keep things lively, while a drizzle of extra-virgin olive oil ties it all together with a silky finish. Optional fresh mint adds an extra layer of brightness if you're feeling it. This is the kind of dish that proves simple ingredients, handled well, can be genuinely spectacular. Every component here is a whole, recognizable vegetable or herb — no spice blends, no hidden seasonings, nothing to second-guess. For anyone navigating warm spice sensitivities, that kind of clean, transparent ingredient list is a genuine relief. Serve it immediately after tossing so the vegetables stay crisp and the dressing stays vibrant.
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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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