Cashew Free Israeli Salad with Lemon and Mint
Bright, crunchy, and bursting with fresh herbs, this chopped salad is the kind of dish that makes you want to eat more vegetables without even trying. Crisp Persian cucumbers, juicy Roma tomatoes, and sweet red bell pepper are diced small so every forkful delivers a little of everything. Fresh mint and flat-leaf parsley bring a garden-fresh lift, while a simple dressing of extra-virgin olive oil, lemon juice, and a touch of cumin ties it all together beautifully. The whole thing is naturally built from whole vegetables and pantry staples, so there's zero concern about hidden tree nuts sneaking in through sauces, dressings, or processed ingredients. Letting the salad rest for a few minutes before serving is a small step that makes a big difference — the vegetables soak up the dressing and the flavors deepen noticeably. Optional Kalamata olives add a briny, savory punch if you want to take it up a notch. This is the kind of salad that works as a side, a topping for grilled proteins, 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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