Honey Free Israeli Salad with Lemon and Mint
Bright, crisp, and bursting with fresh herbs, this chopped salad is the kind of dish that makes you want to eat more vegetables. Every component — cucumber, tomato, red bell pepper, red onion — is cut into a fine dice so each forkful delivers a little bit of everything at once. The dressing is pure and simple: extra-virgin olive oil, fresh lemon juice, and a touch of ground cumin that gives the whole bowl a subtle warmth without overpowering the vegetables. Fresh mint and flat-leaf parsley are folded in generously, lending an herby brightness that feels genuinely refreshing. Because the dressing relies entirely on lemon juice for its tang, there's no sweetener of any kind hiding in this recipe — it's completely free of added sugars or bee-derived ingredients by design, not by compromise. A short five-minute rest before serving lets the vegetables soak up all that lemony goodness, and the optional Kalamata olives add a briny, savory punch if you want to take it up a notch. This is the kind of salad that disappears fast at a table.
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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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