Mushroom Free Israeli Salad with Lemon and Mint
Bright, crunchy, and bursting with fresh flavor, this classic 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. Fresh mint and flat-leaf parsley bring an herby lift that feels genuinely refreshing, while a simple dressing of olive oil, lemon juice, and a touch of cumin ties it all together with just the right amount of warmth and tang. There's nothing hidden here — every ingredient is clean, plant-based, and completely free of fungi, so you never have to second-guess the label. The optional Kalamata olives add a briny, savory depth that takes the whole bowl up a notch if you're in the mood. Letting the salad rest for a few minutes before serving is a small step that makes a big difference, giving the vegetables time to soak up all that lemony dressing. Serve it alongside grilled proteins, stuff it into pita, or just eat it straight from the bowl — it's that good.
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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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