Barley Free Israeli Salad with Lemon and Mint
Bright, crisp, and bursting with fresh herbs, this vibrant chopped salad is the kind of dish that makes you want to eat more vegetables. Every ingredient here is naturally free from grains, so there's no need to scrutinize labels or swap anything out — just fresh produce, good olive oil, and a punchy lemon dressing. The combination of Persian cucumber, Roma tomato, and red bell pepper all cut to the same small dice means you get a little of everything in each forkful. Fresh mint and flat-leaf parsley do serious heavy lifting, giving the salad an herby brightness that feels both refreshing and deeply satisfying. A pinch of ground cumin in the dressing adds just enough warmth to make the whole thing feel a little more complex than your average toss-and-serve situation. The optional Kalamata olives bring a briny, savory depth that rounds out the acidity of the lemon beautifully. That short five-minute rest before serving is worth every second — it lets the vegetables soak up the dressing and transforms a good salad into a genuinely great one.
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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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