Eggless Israeli Salad with Lemon and Mint
Bright, crunchy, and bursting with fresh herbs, this chopped salad is the kind of dish that makes you want to eat more vegetables without even trying. Every ingredient here is naturally plant-based and egg-free, so there's no need to scan labels or swap anything out — just chop, toss, and go. The combination of crisp cucumber, juicy Roma tomato, and sweet red bell pepper creates a satisfying texture in every bite, while fresh mint and flat-leaf parsley give it a garden-fresh lift that dried herbs simply can't replicate. A simple whisked dressing of extra-virgin olive oil, fresh lemon juice, and ground cumin ties everything together with a bright, slightly earthy finish. The optional Kalamata olives add a briny depth that takes the whole bowl up a notch if you have them on hand. Letting the salad rest for a few minutes before serving is a small step that makes a big difference, giving the vegetables time to soak up all that lemony dressing. 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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