Sesame 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 create a satisfying texture in every bite, while fresh mint and flat-leaf parsley give it a clean, vibrant lift that dried herbs simply can't replicate. The dressing is nothing more than good olive oil, fresh lemon juice, and a touch of cumin — bold flavor with zero fuss. Traditional versions of this salad sometimes get served alongside tahini-based dishes, but this recipe stands completely on its own without any sesame in sight, making it a worry-free choice for anyone avoiding that ingredient. A short five-minute rest before serving is the small but important step that lets the vegetables soak up the dressing and really come alive. Optional Kalamata olives fold in beautifully if you want a briny, savory edge. It works as a side, a light lunch, or a colorful addition to any spread.
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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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