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 a satisfying, even crunch that sets this dish apart from a lazy weeknight chop. A generous squeeze of lemon juice and a drizzle of good olive oil bring everything together in a dressing that's light but full of flavor. Scallions and flat-leaf parsley add a gentle sharpness and herby lift, while optional fresh mint takes the whole thing somewhere a little more aromatic and special. Because every ingredient here is a whole, unprocessed vegetable or pantry staple, there's absolutely nothing to second-guess — no grains, no hidden fillers, just clean produce and honest seasoning. It comes together in minutes and pairs beautifully with grilled proteins, stuffed pitas, or simply eaten straight from the bowl with a piece of warm flatbread.
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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.
Add the scallions, parsley, and mint (if using) to the bowl.
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