Chicken Free Israeli Salad with Lemon and Mint
Bright, crunchy, and bursting with fresh herbs, this vibrant chopped salad is the kind of dish that makes you want to eat more vegetables. Finely diced cucumbers, Roma tomatoes, red bell pepper, and red onion come together in a bowl that looks as good as it tastes. A simple dressing of extra-virgin olive oil, fresh lemon juice, and a touch of ground cumin ties everything together with a citrusy, earthy warmth that feels anything but ordinary. The generous handful of chopped mint and flat-leaf parsley is what really sets this apart — it lifts every bite and gives the whole salad a garden-fresh quality you just can't fake. Optional Kalamata olives add a briny depth if you want to take it up a notch. A quick five-minute rest lets the vegetables soak up all that dressing, so every forkful is perfectly seasoned. It's an effortless, naturally plant-based dish that works as a side, a light lunch, or a colorful 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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