Shellfish Free Israeli Salad
Fresh, bright, and endlessly satisfying, this classic chopped salad is built entirely from crisp vegetables, fragrant herbs, and a clean lemon-olive oil dressing — nothing more, nothing less. Persian cucumbers, Roma tomatoes, and green bell pepper are all cut to a precise quarter-inch dice, which gives every forkful a perfectly balanced bite and sets this salad apart from a lazy chop job. Scallions and flat-leaf parsley bring a gentle sharpness and color, while an optional handful of fresh mint adds a cooling lift that makes the whole bowl feel even more alive. The dressing is just lemon juice, extra-virgin olive oil, salt, and pepper — simple enough to let the produce shine without competing with it. Because every ingredient here is a whole, unprocessed plant food, there is absolutely nothing to second-guess if you are navigating seafood allergies or avoiding cross-contact from complex sauces and marinades. Serve it immediately after tossing so the vegetables stay crisp and the dressing doesn't pool at the bottom — this one rewards patience with the knife and speed to the table.
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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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