High Fructose Corn Syrup Free Israeli Salad with Lemon and Mint
This bright, herb-forward salad is everything a warm-weather side dish should be — crisp, colorful, and bursting with fresh flavor. Finely diced cucumbers, tomatoes, red bell pepper, and red onion form the base, while chopped mint and flat-leaf parsley bring a garden-fresh lift that makes every bite feel alive. The dressing is beautifully simple: extra-virgin olive oil, fresh lemon juice, and a touch of cumin whisked together into something far greater than the sum of its parts. Because every ingredient here is whole and unprocessed, there's no need to squint at a label hunting for hidden sweeteners — this is just real food, done right. Bottled dressings and store-bought salads are notorious for sneaking in unwanted additives, so making your own with a handful of pantry staples is genuinely the smarter move. A short five-minute rest before serving lets the vegetables soak up the dressing, deepening the flavor without any extra effort. Toss in the optional Kalamata olives for a briny, savory finish that takes the whole bowl to another level.
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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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