MSG 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 without even trying. Every ingredient here is whole and unprocessed — crisp cucumbers, juicy Roma tomatoes, sweet red bell pepper, and a generous handful of both mint and flat-leaf parsley — so there's simply no room for hidden additives or flavor enhancers to sneak in. The dressing is just extra-virgin olive oil, fresh-squeezed lemon juice, cumin, salt, and pepper, which means you're getting pure, clean flavor with zero shortcuts. That five-minute resting period before serving is a small but important step — it lets the vegetables soak up the bright, citrusy dressing so every bite tastes cohesive rather than just tossed together. The optional Kalamata olives add a briny, savory depth that takes the whole bowl up a notch if you're in the mood. This is the kind of salad that works as a light lunch, a vibrant side at a dinner party, or something to meal-prep and pull from the fridge all week 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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