Yeast Free Israeli Salad
Crisp, bright, and endlessly refreshing, this chopped salad is a staple of Middle Eastern tables for very good reason. Every ingredient here is completely plant-based and naturally free of any fermented or leavening agents, so it fits a yeast-free lifestyle without any substitutions or workarounds required. The real secret is in the knife work — uniform quarter-inch pieces of cucumber, tomato, and bell pepper mean every forkful delivers the same satisfying crunch and balance of flavors. Fresh lemon juice and extra-virgin olive oil keep the dressing clean and tangy, while scallions and parsley add a pop of herby brightness. Optional fresh mint takes the whole thing to another level if you have it on hand. It comes together in minutes and pairs beautifully with grilled proteins, stuffed into a pita, or eaten straight from the bowl as a light lunch.
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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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