Lactose 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 ingredient here is naturally free of dairy — no swaps, no substitutions, just clean produce and a punchy lemon-cumin dressing that does all the heavy lifting. Finely diced cucumbers, tomatoes, red bell pepper, and red onion create a satisfying mix of textures, while fresh mint and flat-leaf parsley bring an herby freshness that feels anything but ordinary. The dressing comes together in seconds with extra-virgin olive oil, lemon juice, and a touch of ground cumin for warmth and depth. A short five-minute rest before serving is the secret step — it gives the vegetables just enough time to soak up all that bright, tangy flavor. Optional Kalamata olives add a briny, savory punch if you want to take it even further. It works beautifully as a side dish, a topping for grilled proteins, or honestly just eaten straight from the bowl.
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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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