Brazil Nut Free Israeli Salad with Lemon and Mint

Total time20 min

Prep time15 min

Cook time0 min

Brazil Nut 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 a simple weeknight meal feel like something special. Finely diced cucumbers, tomatoes, red bell pepper, and red onion come together in a lemony cumin dressing that's zippy without being overpowering. Fresh mint and flat-leaf parsley are the real stars here — they lift every bite and give the whole bowl an herby, garden-fresh quality that store-bought salads just can't touch. A short five-minute rest before serving lets the vegetables soak up the dressing, so the flavors meld beautifully by the time it hits the table. Optional Kalamata olives add a briny, savory depth if you want to take it up a notch. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-reading stress — just wholesome produce, good olive oil, and a squeeze of fresh lemon. It works equally well as a light lunch on its own or as a side alongside grilled proteins, grain bowls, or warm pita.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!