Rice Free 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 — that knife work really does make a difference. A generous squeeze of lemon juice and a drizzle of extra-virgin olive oil bring it all together with a clean, zesty finish, while fresh parsley and optional mint add an herby lift that makes the whole bowl feel alive. There is not a grain of rice or any starchy filler in sight, so this is a genuinely effortless fit for anyone navigating a rice-free lifestyle without sacrificing satisfaction. It works beautifully as a light lunch on its own, a vibrant side alongside grilled proteins, or even scooped up with warm pita. The whole thing comes together in one bowl with no cooking required, just good produce and a sharp knife.
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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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