Almond Free Israeli Salad with Lemon and Mint
Bright, fresh, and packed with color, this chopped salad is the kind of dish that disappears fast at any table. Crisp Persian cucumbers, juicy Roma tomatoes, and sweet red bell pepper are diced small so every forkful hits all the flavors at once. Fresh mint and flat-leaf parsley bring an herby lift that feels genuinely vibrant rather than an afterthought, while a simple dressing of extra-virgin olive oil, lemon juice, and a whisper of cumin ties everything together beautifully. The whole thing is naturally free from tree nuts — no swaps or substitutions needed, just clean, whole ingredients from start to finish. Optional Kalamata olives add a briny depth if you want to take it up a notch. A short five-minute rest before serving lets the vegetables soak up the dressing, so the flavors are bold and cohesive rather than flat. It works as a side alongside grilled proteins, stuffed into pita, or honestly just eaten straight from the bowl.
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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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