Citric Acid Free Israeli Salad with Lemon and Mint
Fresh, bright, and packed with color, 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 hits with a little of everything. Fresh mint and flat-leaf parsley bring an herby lift that makes the whole bowl feel alive, while a drizzle of extra-virgin olive oil and a squeeze of real lemon juice tie it all together with a clean, tangy dressing. For anyone avoiding citric acid as an additive, this recipe is a natural fit — the acidity here comes entirely from freshly squeezed lemon juice, with no packaged dressings, bottled citrus concentrates, or processed ingredients that might sneak in synthetic acidulants. A pinch of ground cumin adds just enough warmth to keep things interesting without overpowering the vegetables. The optional Kalamata olives fold in a briny, savory depth that rounds out the whole salad beautifully. A short five-minute rest before serving lets the dressing soak into every piece, so the flavors meld rather than just sitting on the surface — a small step that makes a real difference.
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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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