Walnut Free Israeli Salad
Bright, crisp, and impossibly fresh, this classic chopped salad is a staple of Middle Eastern tables for very good reason. Persian cucumbers, Roma tomatoes, and green bell pepper are all cut into precise quarter-inch pieces, which gives every forkful a satisfying, even crunch that sets this dish apart from a lazy weeknight chop. A squeeze of fresh lemon juice and a drizzle of extra-virgin olive oil keep the dressing light and clean, letting the vegetables do all the talking. Scallions and flat-leaf parsley add a gentle sharpness and herby lift, while an optional handful of fresh mint takes the whole thing somewhere a little more aromatic and special. The entire recipe is built from whole, simple produce with zero processed or packaged ingredients, so there is absolutely nothing to second-guess when it comes to hidden additives or allergen cross-contact. It comes together in minutes and is the kind of side dish that pairs beautifully with grilled proteins, stuffed pita, or honestly just a piece of crusty bread.
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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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