Wheat Free Israeli Salad with Lemon and Mint
Bright, crunchy, and bursting with fresh herbs, this vibrant chopped salad is the kind of dish that makes you want to eat more vegetables without any convincing. Every ingredient here is naturally free of wheat — crisp cucumbers, juicy Roma tomatoes, sweet red bell pepper, and red onion all come together in a bowl without a single grain in sight. The dressing is a simple whisked blend of extra-virgin olive oil, fresh lemon juice, and ground cumin, which means there's no need to scrutinize labels or worry about hidden flour-based thickeners. Fresh mint and flat-leaf parsley give it an herby lift that feels genuinely restaurant-worthy, and the optional Kalamata olives add a briny, savory depth that takes the whole thing up a notch. A short five-minute rest before serving lets the vegetables soak up all that lemony dressing, so every bite is perfectly seasoned. It works beautifully as a side alongside grilled proteins, spooned over hummus, or eaten straight from the bowl with a fork — no modifications needed.
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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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