Capsaicin Free Israeli Salad with Lemon and Mint
Bright, crisp, and bursting with fresh herbs, this chopped salad is the kind of dish that makes you want to eat more vegetables. Every ingredient is diced small so you get a little of everything in each bite — cool cucumber, juicy tomato, sweet red bell pepper, and sharp red onion all working together beautifully. The dressing is a simple whisked blend of extra-virgin olive oil and fresh lemon juice with a touch of cumin, which gives the whole bowl a warm, earthy depth without any heat. For anyone avoiding capsaicin, this recipe is a natural fit — there are no hot peppers, chili flakes, or spicy seasonings hiding anywhere in the ingredient list. Red bell pepper delivers that satisfying crunch and a hint of sweetness while staying completely free of the compound that makes its spicier cousins off-limits. A handful of fresh mint and flat-leaf parsley take it somewhere genuinely special, and the optional Kalamata olives add a briny, savory punch if you want it. Let it rest for just a few minutes before serving and the flavors come together in a way that feels far more impressive than the effort involved.
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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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