
Fresh, bright, and endlessly satisfying, this classic chopped salad is a staple of Middle Eastern tables for good reason. Every ingredient here is whole and plant-based — crisp Persian cucumbers, juicy Roma tomatoes, sweet green bell pepper, and a handful of fresh herbs — so there is absolutely nothing to second-guess from a soy-free standpoint. The dressing is just extra-virgin olive oil and fresh lemon juice, which means no bottled condiments, no hidden additives, and no label-reading stress. The real secret is in the knife work: uniform quarter-inch pieces give every bite the same satisfying crunch and ensure the lemon-oil dressing coats everything evenly. A little fresh mint stirred in at the end adds an unexpected lift that takes the whole bowl somewhere special. This is the kind of salad that disappears fast at a dinner table, and it comes together with nothing more than a cutting board and a sharp knife.
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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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