Vegetarian Israeli Salad
Bright, crisp, and impossibly fresh, this chopped salad is a staple of Middle Eastern tables for very good reason. Every bite delivers a satisfying crunch from finely diced cucumbers, tomatoes, and bell pepper, all brought together with a clean lemon and olive oil dressing. The knife work is the real secret here — uniform quarter-inch pieces mean every forkful has a perfect balance of flavors rather than one vegetable dominating the rest. Scallions and flat-leaf parsley add a gentle sharpness and herby lift, while optional fresh mint takes the whole thing somewhere even brighter. There's nothing hidden or processed in this bowl, just whole vegetables and pantry staples, which makes it an effortlessly plant-friendly dish you can feel good about serving to anyone at the table. It comes together in minutes and pairs beautifully with grilled flatbreads, hummus, or really anything you're already making for dinner.
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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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