Seed Oil 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 component is finely diced so you get a little of everything in each bite — cool cucumber, juicy tomato, sweet red bell pepper, and sharp red onion all working together beautifully. The dressing is where this really shines: extra-virgin olive oil and fresh lemon juice replace the refined vegetable and seed oils that sneak into so many store-bought dressings and bottled vinaigrettes. A pinch of ground cumin adds just enough warmth to make the whole thing feel intentional rather than thrown together. Fresh mint and flat-leaf parsley bring an herby brightness that lifts every forkful, and the optional Kalamata olives add a briny, savory depth if you want it. 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 lemony goodness. It's the kind of simple, clean recipe you'll come back to all summer long.
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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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