High Fructose Corn Syrup Free Israeli Salad with Lemon and Mint

Total time20 min

Prep time15 min

Cook time0 min

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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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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