Vegetarian 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 even trying. Every ingredient is finely diced so you get a little bit of everything in each forkful — cool cucumber, juicy tomato, sweet red bell pepper, and sharp red onion all working together beautifully. Fresh mint and flat-leaf parsley bring an herby lift that feels genuinely refreshing, while a simple dressing of extra-virgin olive oil, lemon juice, and a touch of cumin ties it all together with just the right amount of warmth and brightness. The optional Kalamata olives add a briny, savory depth that takes the whole bowl up a notch if you have them on hand. A short five-minute rest before serving is the small but important step that lets the vegetables soak up all that lemony dressing — don't skip it. This is the kind of salad that works as a side at a summer cookout, stuffed into a pita, or eaten straight from the bowl as a light lunch.
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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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