Soy 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 any convincing. Every ingredient here is naturally free from soy — crisp Persian cucumbers, juicy Roma tomatoes, red bell pepper, and red onion all tossed in a simple dressing of extra-virgin olive oil, fresh lemon juice, and a touch of cumin. The mint and flat-leaf parsley are what really set this apart from a basic garden salad, lending a cooling, aromatic lift that pairs beautifully with the bright acidity of the lemon. A short five-minute rest before serving lets the vegetables soak up the dressing, so every bite is deeply flavored rather than just coated. If you want a little briny depth, the optional Kalamata olives fold right in and take the whole thing up a notch. This is the kind of salad that works as a side, a topping for grilled proteins, or honestly just eaten straight from the bowl with a fork.
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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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