Pistachio 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 cucumber, tomato, 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 punch if you want to take it up a notch. Everything here is naturally tree-nut-free — no swapping, no substitutions needed — so you can serve it confidently without scanning labels or worrying about hidden ingredients. Letting the salad rest for a few minutes before serving is a small step that makes a big difference, giving the vegetables time to soak up all that lemony dressing. It works beautifully as a side alongside grilled proteins, stuffed into pita, or honestly 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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