Pescatarian Israeli Salad
Crisp, bright, and impossibly fresh, this classic chopped salad is the kind of dish that makes you want to eat more vegetables. The secret is in the knife work — every cucumber, tomato, and bell pepper is cut to a precise quarter-inch dice, so each forkful delivers a perfectly balanced bite. A generous squeeze of lemon juice and a drizzle of good olive oil bring it all together without any fuss, while fresh parsley and optional mint add a fragrant, herby lift. Because this salad is built entirely from vegetables, citrus, and olive oil, it fits naturally into a pescatarian lifestyle with zero workarounds or substitutions needed. It's the kind of side that pairs beautifully with grilled fish, falafel, or really anything coming off the grill. 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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