Red Meat Allergy Friendly Israeli Salad with Lemon and Mint
Bright, crunchy, and bursting with fresh herbs, this vibrant chopped salad is the kind of dish that makes you want to eat more vegetables. Every ingredient here is naturally free from red meat, so there's no substituting or second-guessing — just clean, wholesome produce from start to finish. Crisp Persian cucumbers, juicy Roma tomatoes, and sweet red bell pepper are diced small so every forkful catches a little of everything, while fresh mint and flat-leaf parsley give the whole bowl a garden-fresh lift that dried herbs simply can't replicate. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, and a touch of cumin — earthy, tangy, and just bold enough to tie it all together. Letting the salad rest for a few minutes before serving is a small step that makes a big difference, giving the vegetables time to soak up all that bright, lemony dressing. Optional Kalamata olives add a briny, savory depth if you want to take it up a notch. Whether you're serving it alongside grilled fish, tucking it into a pita, or eating it straight from the bowl, this is the kind of effortless recipe that earns a permanent spot in your weekly rotation.
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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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