Macadamia 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. Every ingredient here is straightforward and naturally free from tree nuts of any kind — no hidden oils, no specialty products to scrutinize at the store. Finely diced cucumbers, tomatoes, red bell pepper, and red onion form the base, while fresh mint and flat-leaf parsley bring an herby lift that feels genuinely refreshing. The dressing is just olive oil, lemon juice, and a touch of cumin whisked together, which sounds simple but ties everything together beautifully. A short five-minute rest before serving lets the vegetables soak up all that brightness, so the flavors are deeper than you'd expect from something this easy. Optional Kalamata olives add a briny, savory note that takes the whole bowl up a notch. It works 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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