Seed Oil Free Israeli Salad
Bright, crisp, and endlessly refreshing, this chopped salad is a staple of Middle Eastern tables for good reason — every bite delivers a clean hit of cucumber, tomato, and fresh herbs. The dressing is nothing more than fresh lemon juice and extra-virgin olive oil, which means you're completely in the clear when it comes to avoiding industrially processed cooking fats. No canola, no sunflower, no mystery blends — just real ingredients doing exactly what they're supposed to do. The knife work is the real star here; getting everything diced to a uniform quarter-inch is what gives this salad its signature texture and makes each forkful perfectly balanced. Scallions, flat-leaf parsley, and optional fresh mint layer in a brightness that bottled dressings simply can't replicate. It comes together in minutes and is best served immediately while the vegetables are still crisp and the lemon is still lively. Whether you're pairing it with grilled proteins, stuffing it into a pita, or eating it straight from the bowl, this is the kind of simple, honest cooking that never gets old.
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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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