Cinnamon Free Israeli Salad with Lemon and Mint
Bright, fresh, and bursting with Mediterranean flavor, this chopped salad is the kind of dish that disappears fast at any table. Crisp Persian cucumbers, juicy Roma tomatoes, and sweet red bell pepper are diced small so every forkful delivers a little of everything. Fresh mint and flat-leaf parsley bring an herby lift that feels genuinely vibrant rather than just decorative. The dressing is a simple whisked blend of extra-virgin olive oil, fresh lemon juice, cumin, salt, and pepper — clean and bold without any warm spices that can sneak into store-bought dressings and spice blends. For anyone navigating a cinnamon sensitivity, that kind of ingredient transparency is a real relief, since many pre-made salad dressings and seasoning mixes hide it in unexpected places. A short five-minute rest lets the vegetables soak up the dressing before you serve, and a handful of Kalamata olives stirred in at the end adds a briny, savory depth if you want it. It works beautifully as a side, stuffed into pita, or piled alongside grilled proteins.
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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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