Nutmeg 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, Roma tomatoes, red bell pepper, and red onion come together in a bowl that's as colorful as it is satisfying. Fresh mint and flat-leaf parsley bring a garden-fresh lift, while a simple dressing of extra-virgin olive oil, lemon juice, and a touch of cumin ties everything together beautifully. The whole spice lineup here is clean and straightforward — no warm baking spices hiding anywhere, so you can enjoy every bite without a second thought. Optional Kalamata olives add a briny, savory depth that takes the salad from simple to seriously impressive. A quick five-minute rest lets the vegetables soak up the dressing, meaning the flavors only get better before they hit the table. Whether you're serving it alongside grilled proteins, tucking it into a pita, or eating it straight from the bowl, this is a recipe worth keeping on repeat.
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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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