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.
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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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