Lupin Free Israeli Salad with Lemon and Mint
Bright, crunchy, and bursting with fresh herbs, this chopped salad is the kind of dish that makes you want to eat more vegetables. Crisp Persian cucumbers, juicy Roma tomatoes, and sweet red bell pepper are diced small so every forkful delivers a little of everything, all tied together with a zippy lemon and olive oil dressing. Fresh mint and flat-leaf parsley give it an herby lift that feels genuinely refreshing, while a pinch of ground cumin adds just enough warmth to keep things interesting. The whole thing comes together in one bowl with no cooking required — just good knife work and a quick toss. Because every ingredient here is a whole, recognizable food, there's no need to scan labels or second-guess what's hiding in a packaged dressing. A short five-minute rest before serving lets the vegetables soak up all that lemony goodness, so don't skip it. Optional Kalamata olives fold in beautifully if you want a briny, savory punch to round out 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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