Paleo Israeli Salad with Lemon and Mint
Bright, crisp, and bursting with fresh herbs, this chopped salad is the kind of dish that makes you want to eat more vegetables without any convincing. Every ingredient here is completely whole-food and grain-free, so it slots naturally into a paleo way of eating without any substitutions or workarounds. The dressing is nothing more than good olive oil, fresh lemon juice, and a pinch of cumin — clean, simple, and deeply flavorful. Finely diced cucumber, tomato, red bell pepper, and red onion give you satisfying crunch in every bite, while fresh mint and flat-leaf parsley lift the whole thing with an herby brightness that feels almost luxurious. A short five-minute rest before serving lets the vegetables soak up the dressing, which makes a noticeable difference in how the flavors come together. Optional Kalamata olives add a briny, savory depth if you want to take it a step further. This is the kind of salad that works as a side, a light lunch, or something to pile alongside grilled meat straight off the grill.
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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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