Coconut 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. Finely diced cucumber, tomato, red bell pepper, and red onion come together in a bowl that's all about texture and balance, dressed simply with olive oil, fresh lemon juice, and a touch of ground cumin. The mint and flat-leaf parsley aren't just garnish here — they're generous, evenly distributed throughout every bite, giving the whole thing a garden-fresh lift that feels genuinely special. A short five-minute rest before serving lets the vegetables soak up the dressing, so the flavors meld beautifully without anything going soggy. Optional Kalamata olives add a briny, savory depth if you want to take it up a notch. Every single ingredient is naturally free from tropical oils and coconut derivatives, so there's nothing to second-guess — just clean, vibrant produce and pantry staples doing exactly what they should.
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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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