Mediterranean Diet Friendly 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 without any convincing. Finely diced cucumbers, tomatoes, red bell pepper, and red onion come together in a bowl that's as colorful as it is satisfying. A simple dressing of extra-virgin olive oil, fresh lemon juice, and a touch of cumin ties everything together with a citrusy warmth that feels both light and deeply flavorful. Fresh mint and flat-leaf parsley aren't just garnishes here — they're central to the whole experience, giving every bite an herby lift that sets this salad apart from anything you'd grab pre-made at the store. Optional Kalamata olives add a briny, savory depth if you want to lean into that Mediterranean pantry vibe. The short resting time before serving is a small but important step, letting the vegetables soak up the dressing so the flavors really come alive. It's the kind of recipe that fits effortlessly into a plant-forward, whole-food way of eating — and honestly, it's good enough to make on repeat all summer long.
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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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