Fish Free 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. Persian cucumbers, ripe Roma tomatoes, and red bell pepper are diced small so every forkful delivers a little of everything, all tied together with a zippy lemon and olive oil dressing. Fresh mint and flat-leaf parsley do serious heavy lifting here — they lift the whole bowl from simple to genuinely vibrant. A pinch of ground cumin in the dressing adds just enough warmth to keep things interesting without overpowering the clean, garden-fresh flavors. Everything in this recipe is naturally plant-based and completely free of seafood or fish-derived ingredients, so there's no need to scrutinize labels or worry about hidden anchovy pastes sneaking into your dressing. The optional Kalamata olives fold in a briny, savory note that rounds out the acidity beautifully. This is the kind of salad that holds its own as a side, piles perfectly into a pita, or just gets eaten straight from the bowl before it even makes it to the table.
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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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