Shellfish Free 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. Finely diced cucumber, tomato, red bell pepper, and red onion come together in a bowl that's as colorful as it is satisfying. Fresh mint and flat-leaf parsley give it a garden-fresh lift, while a simple dressing of extra-virgin olive oil, lemon juice, and a touch of cumin ties everything together with just the right amount of warmth and brightness. The optional Kalamata olives add a briny, savory depth that takes the whole thing up a notch. Everything here is naturally plant-based and ocean-ingredient-free, so there's zero guesswork about what's in your bowl. A quick five-minute rest lets the vegetables soak up the dressing, meaning the flavor only gets better as it sits. It works beautifully as a side alongside grilled meats or falafel, or honestly just eaten straight from the bowl with some warm pita.
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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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