Begin by thoroughly washing all your vegetables under cool running water. Use a clean vegetable brush to scrub the Roma tomatoes and cucumbers and pat them dry.

Finely dice the Roma tomatoes and Persian or English cucumber into small, uniform pieces and place them in a large mixing bowl.

Chop the red bell pepper and onion and add them to the bowl, creating a vibrant medley of colors.

Rinse the fresh parsley and finely chop it, then stir it into the bowl with the other vegetables.

In a small bowl, combine fresh lemon juice and olive oil, whisking them together, and add salt to taste.

Pour the dressing over the vegetables and gently toss everything together.

Let your Israeli Salad sit in the refrigerator for at least 20 minutes before serving.