Walnut Free Israeli Salad with Lemon and Mint
Bright, crunchy, and bursting with fresh herbs, this chopped salad is the kind of dish that disappears fast at any table. Crisp Persian cucumbers, juicy Roma tomatoes, and sweet red bell pepper get finely diced and tossed together for that signature uniform bite that makes every forkful satisfying. Fresh mint and flat-leaf parsley bring a cooling, aromatic lift, while a simple dressing of extra-virgin olive oil, lemon juice, and a touch of cumin ties everything together with just the right amount of warmth and brightness. The whole thing is completely plant-based and built entirely from whole vegetables, herbs, and pantry staples — no hidden additives, no nuts of any kind to worry about. Kalamata olives are an optional finishing touch that add a briny, savory depth if you're feeling it. A short five-minute rest before serving lets the vegetables soak up the dressing, so the flavors meld beautifully without turning soggy. It's the kind of effortless, crowd-pleasing salad you'll want to keep in your regular rotation all year long.
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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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