Chestnut Free Israeli Salad with Lemon and Mint
Bright, crunchy, and bursting with fresh herbs, this Mediterranean-style chopped salad is the kind of dish that disappears fast at any table. Finely diced cucumbers, Roma tomatoes, and red bell pepper form the colorful base, while fresh mint and flat-leaf parsley bring an herby lift that makes every bite feel alive. A simple dressing of extra-virgin olive oil, fresh lemon juice, and a touch of ground cumin ties everything together with just the right amount of tang and warmth. The optional Kalamata olives add a briny, savory depth that takes the whole bowl up a notch. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just straightforward, wholesome produce and pantry staples. Letting the salad rest for a few minutes before serving is the small but important step that lets the vegetables soak up the dressing and the flavors really meld. It works beautifully as a side alongside grilled proteins, stuffed into pita, or honestly eaten straight from the bowl with a fork.
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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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