Caffeine 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 naturally free of stimulants — just crisp cucumbers, juicy Roma tomatoes, sweet red bell pepper, and a handful of fragrant mint and parsley doing all the heavy lifting. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, and a pinch of cumin, which gives the whole bowl a warm, earthy undertone without overpowering the freshness of the produce. Kalamata olives are an optional addition, but if you have them on hand, their briny depth takes the salad to another level. A five-minute rest before serving is the small but important step that lets the vegetables soak up the dressing and meld into something that tastes far more than the sum of its parts. It works beautifully as a side alongside grilled proteins, tucked into a pita, or honestly just 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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