Anti Inflammatory Israeli Salad with Lemon and Mint
Crisp cucumbers, juicy Roma tomatoes, and sweet red bell pepper come together in a bright, herb-forward salad that feels as refreshing as it does nourishing. Every ingredient here pulls its weight from an anti-inflammatory standpoint — extra-virgin olive oil delivers those celebrated healthy fats, fresh lemon juice brings a punchy dose of vitamin C, and the combination of mint, parsley, and cumin adds layers of flavor alongside their natural plant compounds. The fine dice is the secret to this salad's texture: every forkful gets a little of everything, and the dressing coats each piece evenly rather than pooling at the bottom of the bowl. A short five-minute rest before serving lets the vegetables soak up the lemony cumin dressing, which makes a noticeable difference in depth of flavor. Optional Kalamata olives fold in beautifully if you want a briny, richly flavored finish. This comes together in well under 30 minutes with no cooking required, making it an easy weeknight side or a meal-prep staple that holds up nicely in the fridge. Serve it alongside grilled fish or chicken, or just eat it straight from the bowl — no judgment here.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!