Turmeric Free Israeli Salad
Crisp, bright, and impossibly fresh, this classic chopped salad is a staple of Middle Eastern tables for very good reason. Persian cucumbers, ripe Roma tomatoes, and green bell pepper are all cut to a precise quarter-inch dice, which gives every forkful a satisfying, even crunch that sets this apart from a lazy weeknight chop. Scallions and flat-leaf parsley bring a gentle sharpness and herby lift, while a squeeze of fresh lemon juice and a drizzle of good olive oil tie everything together with clean, simple acidity. Optional fresh mint adds a cool, aromatic note that makes the whole bowl feel even more vibrant. Because the ingredient list is entirely built around fresh vegetables, citrus, and olive oil, there is absolutely nothing here that could sneak in unwanted spices or anti-inflammatory blends — it is naturally free of the golden spice without any substitutions required. The key is patience with the knife work; uniform pieces are what make this salad feel intentional rather than thrown together. Serve it immediately after tossing so the vegetables stay crisp and the dressing stays bright.
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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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