Mustard 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. Finely diced cucumbers, tomatoes, red bell pepper, and red onion come together in a bowl that's as colorful as it is satisfying. The dressing is beautifully simple — just olive oil, fresh lemon juice, and a touch of cumin — so there's absolutely no mustard or mustard-derived ingredients to worry about, which can be a sneaky addition in store-bought vinaigrettes and pre-made salads. Fresh mint and flat-leaf parsley give every bite an herby lift that feels genuinely vibrant rather than an afterthought. A short five-minute rest before serving lets the vegetables soak up all that lemony dressing, making the flavors even more cohesive. Optional Kalamata olives fold in a briny, savory depth if you want to take it up a notch. This is the kind of salad that disappears fast at a table — simple to pull together and impossible to stop eating.
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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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