Xanthan Gum Free Israeli Salad
Crisp cucumbers, ripe Roma tomatoes, and bright bell pepper come together in a salad that is as refreshing as it is satisfying. The secret is in the knife work — every vegetable is cut to a uniform quarter-inch dice, which gives each forkful a perfect balance of texture and flavor. Fresh parsley, scallions, and a squeeze of real lemon juice keep things vibrant, while a drizzle of extra-virgin olive oil ties it all together without weighing anything down. For anyone avoiding thickeners and stabilizers, this is the kind of recipe that requires zero substitutions or label-reading — every single ingredient is whole and naturally free of additives. Optional fresh mint adds a cool, herby lift that takes the whole bowl up a notch. It comes together quickly and is best served right away, so the vegetables stay crisp and the dressing stays bright. Whether you're pairing it with grilled protein, stuffing it into a pita, or eating it straight from the bowl, this salad delivers serious flavor with nothing unnecessary in sight.
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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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