Turkey Free Israeli Salad
Bright, crisp, and refreshingly simple, this classic chopped salad is built entirely from fresh vegetables and a clean lemon-olive oil dressing — no meat, no poultry, nothing processed. Persian cucumbers, Roma tomatoes, and green bell pepper are all cut to a precise quarter-inch dice, which gives every forkful that satisfying, even texture the dish is famous for. Scallions and flat-leaf parsley bring a gentle sharpness and herbal lift, while optional fresh mint adds a cool, aromatic finish that takes the whole bowl up a notch. The dressing couldn't be more straightforward — just fresh lemon juice, extra-virgin olive oil, salt, and pepper — yet it ties everything together beautifully. Because every single ingredient here is whole and plant-based, there's zero guesswork about hidden animal proteins sneaking into your meal. It's the kind of salad that works alongside grilled fish, tucked into a pita with hummus, or simply eaten straight from the bowl as a light, satisfying lunch. Take your time with the knife work and serve it immediately so the vegetables stay crisp and vibrant.
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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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