Ginger Free Israeli Salad with Lemon and Mint
Bright, crisp, and bursting with fresh herbs, this chopped salad is the kind of dish that disappears fast at any table. Every ingredient here is straightforward and clean — cucumber, tomato, red bell pepper, red onion, mint, parsley, olive oil, and lemon — so there's nothing hidden to worry about for those avoiding ginger. The dressing is a simple whisk of olive oil, fresh lemon juice, and a touch of cumin, which gives the whole bowl a warm, earthy depth without any heat or spice you didn't sign off on. Letting it rest for a few minutes before serving is the small but important step that takes it from good to genuinely great, as the vegetables soak up every bit of that tangy dressing. Optional Kalamata olives fold in a briny, savory note that makes the whole thing feel a little more substantial. It works beautifully as a side alongside grilled proteins, stuffed into 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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