Wheat Free Israeli Salad
Crisp cucumbers, juicy Roma tomatoes, and bright bell pepper come together in a salad that's all about freshness and that satisfying, uniform chop. The fine dice isn't just for looks — it means every forkful delivers a little of everything at once, dressed simply in lemon juice and good olive oil. Scallions and flat-leaf parsley keep things lively, and a handful of fresh mint (if you're using it) adds a cool, aromatic lift that takes the whole bowl up a notch. Because this recipe is built entirely from vegetables, herbs, and pantry staples, there's nothing to second-guess — no hidden grains, no processed sauces, just clean, whole ingredients. It's the kind of dish that proves a great salad doesn't need much fuss to be genuinely craveable. 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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