Hazelnut Free Israeli Salad with Lemon and Mint
Bright, crisp, and bursting with fresh herbs, this chopped salad is the kind of dish that makes you want to eat more vegetables without even trying. Finely diced cucumbers, tomatoes, red bell pepper, and red onion come together in a bowl that's as colorful as it is satisfying. A simple dressing of extra-virgin olive oil, fresh lemon juice, and a touch of ground cumin ties everything together with a citrusy, earthy warmth. Handfuls of chopped mint and flat-leaf parsley give it that signature freshness that makes each bite feel alive. The optional Kalamata olives add a briny, savory depth if you want to take it a step further. Since every ingredient here is naturally free from tree nuts of any kind, there's no label-scanning or substitution stress — just clean, whole produce and pantry staples. Let it rest for a few minutes before serving and the flavors meld into something that tastes far greater than the sum of its parts.
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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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