Pescatarian 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 without any convincing. Every ingredient is finely diced so you get a little bit of everything in each bite — cool cucumber, juicy tomato, crisp red bell pepper, and sharp red onion all working together beautifully. The dressing is dead simple: good olive oil, fresh lemon juice, and a pinch of cumin that adds just enough warmth to keep things interesting. Mint and flat-leaf parsley bring a garden-fresh lift that makes the whole bowl feel alive, and the optional Kalamata olives add a briny, savory punch if you want to take it up a notch. Letting it rest for a few minutes before serving is the small step that makes a big difference, giving the vegetables time to soak up all that lemony dressing. It's naturally plant-forward and completely free of meat, making it an effortless fit for anyone eating seafood-inclusive but keeping things light and produce-driven. Serve it alongside grilled fish, stuff it into a pita, or eat it straight from the bowl — honestly, no judgment.
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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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