Carrageenan 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 without any convincing. Every ingredient here is whole and unprocessed — crisp cucumbers, juicy Roma tomatoes, sweet red bell pepper, and a double hit of fresh mint and parsley that makes the whole bowl feel alive. The dressing is nothing more than good olive oil, fresh lemon juice, and a pinch of cumin, which means there are zero hidden additives or thickeners to worry about — a real win when so many bottled dressings and processed condiments sneak in unwanted stabilizers. Carrageenan tends to hide in dairy-based dressings and pre-made sauces, but this one is built entirely from scratch with ingredients you can see and trust. A short five-minute rest before serving lets the vegetables soak up all that lemony, herby dressing so every bite is deeply flavored rather than just coated. The optional Kalamata olives add a briny, savory depth that takes the whole thing to another level. It comes together fast, travels well, and honestly gets better as it sits — perfect for a weeknight side or a weekend 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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