Pork Free Israeli Salad
Crisp cucumbers, ripe Roma tomatoes, and bright bell pepper come together in a salad that is 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 bite a perfect balance of texture and flavor. Fresh parsley, scallions, and a squeeze of real 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 want to take it up a notch. Because this dish is built entirely from vegetables, herbs, and pantry staples, there is nothing to second-guess — no hidden ingredients, no processed additions, just clean and wholesome produce. It comes together quickly and pairs beautifully with grilled meats, pita, hummus, or honestly anything you have on the table. Serve it immediately after tossing so the vegetables stay crisp and the dressing stays punchy.
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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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