Low Sugar Israeli Salad with Lemon and Mint
Bright, crunchy, and bursting with fresh herbs, this chopped salad is the kind of dish that makes you want to eat more vegetables without any convincing. Every component — crisp cucumber, juicy tomato, sweet red bell pepper, and sharp red onion — gets cut to the same small dice so you get a little of everything in each bite. The dressing is nothing more than good olive oil, fresh lemon juice, and a pinch of cumin, which means there's absolutely no added sugar hiding anywhere in this bowl. That's a genuine win, because so many store-bought dressings and pre-made salads sneak in sweeteners you'd never expect. Fresh mint and flat-leaf parsley do the heavy lifting here, giving the whole thing an herby lift that feels both classic and a little unexpected. A handful of Kalamata olives folded in at the end adds a briny, savory depth that rounds everything out beautifully. Let it rest for just five minutes before serving and the vegetables soak up the dressing in a way that makes it taste like it took far more effort than it actually did.
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Learn more →Ingredients
4 servings
- 4 persian cucumbers (or 1 english cucumber), cut into ¼-inch dice
- 2 medium roma tomatoes, seeded and cut into ¼-inch dice
- 1 medium red bell pepper, cut into ¼-inch dice
- ¼ medium red onion, finely diced
- ¼ cup fresh mint leaves, finely chopped
- ¼ cup fresh flat-leaf parsley, finely chopped
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- ½ tsp ground cumin
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- ¼ cup pitted kalamata olives, halved (optional)
Instructions
- 1
Add the diced cucumber, tomato, red bell pepper, and red onion to a large mixing bowl.
- 2
Add the chopped mint and parsley to the bowl and toss to distribute the herbs evenly throughout the vegetables.
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