Pecan Free Israeli Salad
This bright, crunchy salad is a staple of Middle Eastern tables for good reason — every bite delivers a perfect balance of fresh cucumber, juicy tomato, and crisp bell pepper, all tied together with a sharp lemon and olive oil dressing. The secret is in the knife work: uniform quarter-inch pieces mean every forkful hits the same way, and that consistency is what sets this apart from a basic chopped salad. Scallions and flat-leaf parsley add a gentle bite and herby freshness, while optional mint takes the whole thing somewhere even brighter. There are no nuts, no hidden sauces, and no processed ingredients to second-guess — just clean, whole vegetables and pantry staples you already have on hand. It comes together in minutes and pairs beautifully with grilled meats, pita, or really anything coming off the stove. Make it once and it will absolutely earn a permanent spot in your weeknight rotation.
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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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