Sesame Free Israeli Salad
This bright, crunchy salad is a staple of Middle Eastern tables for good reason — every bite delivers a perfect balance of fresh cucumber, juicy tomato, and crisp bell pepper, all tied together with a clean lemon and olive oil dressing. The key is the knife work: uniform quarter-inch pieces give the salad its signature texture and make sure every forkful has a little of everything. Scallions and flat-leaf parsley add a gentle sharpness and herbal lift, while an optional handful of fresh mint takes it somewhere even more refreshing. Unlike many store-bought or restaurant versions that can sneak in tahini or sesame-based dressings, this one is completely built around simple, whole ingredients with no hidden surprises. It comes together in minutes and pairs beautifully with grilled meats, stuffed pitas, or honestly just a piece of warm flatbread. Make it right before serving so the vegetables stay crisp and the dressing stays bright — this is one salad that rewards a little patience with the chopping.
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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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