Vegan Israeli Salad with Lemon and Mint
Bright, crisp, and bursting with fresh herbs, this chopped salad is the kind of dish that disappears fast at any table. Every ingredient here is naturally plant-based — cucumber, tomato, red bell pepper, red onion, fresh mint, and parsley all come together in a bowl that needs zero substitutions or workarounds to keep things fully animal-free. The dressing is a simple whisked blend of extra-virgin olive oil, fresh lemon juice, and a touch of cumin, which gives the whole thing a warm, earthy backbone without weighing it down. Optional Kalamata olives add a briny, savory punch that takes it from simple side to something you'll want to eat straight from the bowl. The key move is letting the salad rest for five minutes before serving so the vegetables soak up all that lemony dressing — don't skip it. Serve it alongside grains, stuff it into pita, or just eat it as-is for a light, satisfying meal that comes together in minutes.
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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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