Rye Free Israeli Salad with Lemon and Mint

Total time20 min

Prep time15 min

Cook time0 min

Rye Free Israeli Salad with Lemon and Mint

Bright, crunchy, and bursting with fresh herbs, this chopped salad is the kind of dish that disappears fast at any table. Finely diced cucumbers, tomatoes, red bell pepper, and red onion form the base, while generous handfuls of mint and flat-leaf parsley give every bite a garden-fresh lift. A simple dressing of extra-virgin olive oil, fresh lemon juice, and a touch of cumin ties it all together with just the right amount of tang and warmth. The whole thing is naturally built from vegetables, herbs, and pantry staples — no grains of any kind, so there's zero concern about rye or any other grain sneaking in through a dressing packet or seasoning blend. Optional Kalamata olives add a briny, savory depth that takes the salad from simple to seriously satisfying. Letting it 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 lemony dressing. Serve it alongside grilled proteins, stuff it into a pita, or eat it straight from the bowl — it holds up beautifully either way.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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