Whole30 Tomato Mint Salad


IMG_9661.jpgWhole30, Paleo, and Gluten Free


I grew up in a household that ate Fattoush and Tabbouleh.  I love those Middle Eastern flavors especially during the peak of the summer, when everything is fresh at the Farmer’s Markets. After going gluten free, I made modifications so that I could get the same flavors.  I sometimes would toast gluten free bread for Fattoush or use quinoa instead of bulgur wheat for Tabbouleh.  This recipe eliminates the grains completely and focuses on the flavors of the herbs and vegetables.  I eat it all of the time; alone or as a side dish.  This salad can be made in bigger batches.  It keeps well for a few days and gets better the longer it sits.


10 oz of San Marzano grape tomatoes sliced in half

1 cup of diced red onion

1/2 cup of chopped parsley

1/4 cup of chopped mint

1 cup of fresh lemon juice

1/4 cup of extra virgin olive oil

1 good pinch of kosher salt

1 teaspoon of cumin

1 teaspoon of allspice



  1. Rough chop mint and parsley.  Put in mixing bowl.
  2. Add halved tomatoes.
  3. Add lemon juice and olive oil.
  4. Add salt and spices.
  5. Mix well.  Serve immediately or refrigerate.


Notes: Pairs well with Whole30 Middle Eastern Kafta Meatballs


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