Artificial Food Coloring Free 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. Every ingredient here is exactly what it looks like — crisp cucumbers, ripe Roma tomatoes, sweet red bell pepper, and a handful of fragrant mint and parsley straight from the bunch. There are no bottled dressings, flavor packets, or processed shortcuts to worry about, which means nothing suspicious hiding in the ingredient list. The dressing is simply olive oil, fresh lemon juice, and a pinch of cumin whisked together in seconds, delivering bold flavor without a drop of artificial anything. A short five-minute rest lets the vegetables soak up all that brightness before you serve it, and the optional Kalamata olives add a briny, savory depth that takes the whole bowl up a notch. It's the kind of clean, vibrant side that works alongside grilled proteins, tucked into a wrap, or honestly eaten straight from the bowl with a fork.
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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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