Celery 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 pulls its weight — juicy Roma tomatoes, cool diced cucumber, and sweet red bell pepper all get tossed together before being hit with a zippy lemon and olive oil dressing that ties everything together beautifully. Fresh mint and flat-leaf parsley bring an herby lift that feels genuinely refreshing, while a pinch of ground cumin adds just enough warmth to keep things interesting. The optional Kalamata olives fold in a briny, savory depth that takes the whole bowl up a notch. There's no celery anywhere in the mix, so anyone avoiding that ingredient can dig in without a second thought — no swaps or substitutions needed. A short five-minute rest before serving lets the vegetables soak up the dressing, which means every single bite is well-seasoned and cohesive. It works beautifully as a side alongside grilled proteins, stuffed 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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