Paraben Free 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 even trying. Every ingredient here is a whole, recognizable food — cucumbers, tomatoes, red bell pepper, red onion, fresh mint, and parsley — dressed simply with olive oil, lemon juice, and a touch of cumin. That matters more than it might seem, because parabens can sneak into processed sauces, bottled dressings, and packaged seasonings in ways that are genuinely hard to track. Making your own dressing from scratch with just a squeeze of lemon and a drizzle of good olive oil sidesteps all of that completely. The cumin adds a subtle warmth that ties everything together, while the mint keeps it tasting clean and lively. A short five-minute rest before serving lets the vegetables soak up the dressing so every bite is deeply flavored rather than just coated. Whether you serve it alongside grilled protein, stuff it into a pita, or eat it straight from the bowl, this is the kind of effortless, feel-good cooking that never gets old.
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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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