Beef Free Israeli Salad with Lemon and Mint
Bright, crunchy, and bursting with fresh herbs, this classic chopped salad is the kind of dish that makes you want to eat more vegetables. Every ingredient here is plant-based and naturally free from any meat, so there's zero need to swap or substitute a single thing. Persian cucumbers, ripe Roma tomatoes, and red bell pepper get finely diced into satisfying little bites, then tossed with a generous handful of fresh mint and flat-leaf parsley that gives the whole bowl a garden-fresh lift. The dressing is beautifully simple — just good olive oil, fresh lemon juice, and a touch of cumin that ties everything together with a warm, earthy note. Kalamata olives are an optional addition, but if you have them on hand, they add a briny depth that takes the salad to the next level. Letting it rest for a few minutes before serving is a small step that makes a big difference, giving the vegetables time to soak up all that lemony goodness. It works equally well as a light lunch on its own or as a vibrant side alongside grilled fish, falafel, or warm pita.
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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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