Paraben Free Israeli Salad
Fresh vegetables, bright lemon, and good olive oil — this salad is proof that simple ingredients done well are hard to beat. Every component here is whole and unprocessed, which means you're not navigating a label minefield of synthetic preservatives or hidden additives that often sneak into bottled dressings and pre-made sides. The key to nailing this dish is the knife work: uniform quarter-inch pieces aren't just aesthetic — they ensure every forkful delivers a balanced bite of cucumber, tomato, and bell pepper. A squeeze of fresh lemon and a drizzle of extra-virgin olive oil do all the heavy lifting in the dressing, keeping things clean and vibrant. Scallions and flat-leaf parsley add a gentle sharpness and herby lift, and if you have fresh mint on hand, it takes the whole bowl somewhere even brighter. This is the kind of salad that disappears fast at a table, so consider doubling the batch.
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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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