Gelatin 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 any convincing. Crisp Persian cucumbers, juicy Roma tomatoes, and sweet red bell pepper are diced small so every forkful delivers a little of everything at once. Fresh mint and flat-leaf parsley bring a cooling, garden-fresh lift that pairs beautifully with the zippy lemon and olive oil dressing. A pinch of ground cumin adds just enough warmth to make the whole thing feel layered and intentional rather than thrown together. Because every ingredient here is a whole, unprocessed food, there is absolutely nothing to second-guess — no hidden additives, no thickeners, no animal-derived setting agents of any kind. The optional Kalamata olives fold in a briny, savory punch that takes it from simple side to something you could honestly eat straight from the bowl. That short five-minute rest before serving is the secret step that lets the vegetables soak up the dressing and turn this from good to genuinely great.
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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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