Turmeric Free Israeli Salad with Lemon and Mint
This bright, herb-forward salad is everything a warm-weather side dish should be — crisp, refreshing, and packed with bold Mediterranean flavor. Finely diced cucumbers, tomatoes, red bell pepper, and red onion form the colorful base, while fresh mint and flat-leaf parsley bring an herby lift that makes every bite feel alive. The dressing is beautifully simple: good olive oil, fresh lemon juice, cumin, salt, and pepper whisked together and tossed until every piece is coated. That short five-minute rest before serving is a small but important step — it lets the vegetables soak up the dressing and the flavors meld into something that tastes far greater than the sum of its parts. Many spice blends and store-bought dressings sneak in golden spices that can be hard to avoid, but this recipe keeps things clean and straightforward with a short, easy-to-read ingredient list. The optional Kalamata olives add a briny, savory depth if you want to take it up a notch. It's the kind of salad that disappears fast at the table and has everyone asking for the recipe.
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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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