Red Meat Allergy Friendly Israeli Salad
Bright, crisp, and impossibly fresh, this chopped salad is a staple of Middle Eastern tables for very good reason. Persian cucumbers, Roma tomatoes, and green bell pepper are all cut to a precise quarter-inch dice, which gives every forkful an even mix of texture and flavor — and yes, the knife work is genuinely worth the effort. A squeeze of fresh lemon juice and a drizzle of extra-virgin olive oil bring it all together with a clean, zesty finish, while scallions and flat-leaf parsley add a gentle bite and herby depth. Optional fresh mint takes the whole thing somewhere even brighter if you're in the mood. Because this salad is built entirely from vegetables, citrus, and good olive oil, it's naturally free from any red meat concerns without any substitutions or workarounds needed. It pairs beautifully alongside grilled fish, roasted chicken, or tucked into a pita with hummus, and it's just as satisfying eaten straight from the bowl. Serve it immediately after tossing so the vegetables stay crisp and the dressing stays lively.
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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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