BHA & BHT 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 whole and unprocessed — crisp cucumbers, juicy Roma tomatoes, sweet red bell pepper, and a dressing built from fresh lemon juice and extra-virgin olive oil — so there's nothing hidden to worry about. Avoiding BHA and BHT can be trickier than it sounds, since those preservatives sneak into packaged dressings, flavored oils, and even some spice blends. Here, you're making everything from scratch with ingredients you can see and trust. The cumin adds a warm, earthy depth that ties the lemon and mint together beautifully, and the optional Kalamata olives bring a briny punch that takes the whole bowl up a notch. Letting it rest for five minutes before serving is a small step that makes a big difference — the vegetables soak up the dressing and the flavors meld into something genuinely special. It works as a side, a light lunch, or a vibrant addition to any spread.
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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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