Oats 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. 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 a garden-fresh lift, while a simple dressing of extra-virgin olive oil, lemon juice, and a touch of cumin ties it all together beautifully. The optional Kalamata olives add a briny, savory punch that takes the whole bowl up a notch. Because this salad is built entirely from fresh produce, herbs, and pantry staples, it's naturally free from grains and cereals of any kind — no label-reading required. A short five-minute rest before serving lets the vegetables soak up the dressing, so the flavors deepen without anything going soggy. It works as a vibrant side dish, a topping for grilled proteins, or honestly just eaten straight from the bowl.
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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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