Tree Nut 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. Every ingredient here is naturally free of tree nuts — crisp cucumbers, juicy Roma tomatoes, red bell pepper, and red onion all tossed in a zippy lemon-and-olive-oil dressing that pulls everything together beautifully. Fresh mint and flat-leaf parsley give it an herby lift that feels both refreshing and a little unexpected, while a pinch of ground cumin adds just enough warmth to keep things interesting. The optional Kalamata olives fold in a briny, savory note that takes the whole bowl up a notch. A short five-minute rest before serving is the secret move — it gives the vegetables time to soak up the dressing so every bite is fully flavored. This is the kind of salad that works as a side at a weeknight dinner, a topping for grilled proteins, or honestly just 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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