Gluten Free Israeli Salad with Lemon and Mint
Bright, crunchy, and bursting with fresh herbs, this Middle Eastern chopped salad is the kind of dish that makes you want to eat more vegetables. Every ingredient here is naturally free of gluten — crisp Persian cucumbers, juicy Roma tomatoes, red bell pepper, and red onion all tossed in a zippy lemon and olive oil dressing. The combination of fresh mint and flat-leaf parsley gives it an herby lift that feels genuinely restaurant-worthy, while a pinch of ground cumin adds just enough warmth to keep things interesting. There's no need to scrutinize labels or swap out anything — this is simply whole, clean produce dressed simply and well. A short five-minute rest before serving is the small but important step that lets the vegetables soak up all that bright, lemony dressing. Optional Kalamata olives fold in a briny, savory note that takes the whole bowl to another level. It works beautifully as a side dish, spooned over grilled proteins, or honestly 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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