Gut Friendly Israeli Salad with Lemon and Mint
Bright, crunchy, and bursting with fresh herbs, this chopped salad is the kind of dish that makes you feel good from the first bite. Every ingredient here earns its place — crisp cucumber, juicy seeded tomato, sweet red bell pepper, and sharp red onion all cut to the same small dice so you get a little of everything in each forkful. Fresh mint and flat-leaf parsley bring a cooling, aromatic lift that makes the whole bowl feel alive, while a simple dressing of extra-virgin olive oil, lemon juice, and ground cumin ties it all together without any heavy or processed additions. That short five-minute rest before serving is a small but important step — it lets the vegetables soak up the dressing and mellows the raw onion just enough. For anyone focused on eating in a way that supports digestion, this salad is a natural fit: it leans on whole vegetables, anti-inflammatory olive oil, and fresh lemon rather than anything bottled or hard to recognize. The optional Kalamata olives add a briny, satisfying depth if you want to round out the flavors even further. It works beautifully as a side, stuffed into a pita, or spooned over grains for a light and nourishing meal.
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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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