Oats Free Israeli Salad
This bright, crisp salad is a celebration of fresh vegetables at their most vibrant — cool cucumber, juicy tomato, sweet bell pepper, and a shower of herbs all tossed in a zippy lemon and olive oil dressing. The secret is in the knife work: every ingredient is cut to a uniform quarter-inch dice, which means each forkful delivers a perfect balance of flavor and texture. Scallions and flat-leaf parsley bring a grassy, savory note, while optional fresh mint adds a clean, cooling finish that makes the whole bowl feel alive. There are no grains, no fillers, and no hidden ingredients to worry about here — just whole vegetables and pantry staples that are naturally free from any oat-based additions. It comes together in minutes and is the kind of side dish that disappears fast at the table. Serve it immediately after tossing so the vegetables stay crisp and the dressing stays bright rather than pooling at the bottom.
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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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