Anti Inflammatory Mediterranean Tomato, Peach & Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

Anti Inflammatory Mediterranean Tomato, Peach & Cucumber Salad

This salad is summer in a bowl — ripe peach wedges, juicy cherry tomatoes, cool cucumber, and buttery Castelvetrano olives all tossed together in a way that feels effortlessly elegant. The combination of fresh mint and basil folded in at the end keeps every bite bright and aromatic, while the torn herbs add a rustic, market-fresh quality that no bottled dressing can replicate. What makes this dish such a smart choice for reducing inflammation is how intentional every ingredient is — extra-virgin olive oil, turmeric, cumin, and fresh lemon juice are all well-regarded for their beneficial properties, and here they come together as a genuinely delicious dressing rather than something medicinal. A quick trick in the recipe has the red onion sitting in the dressing for ten minutes first, which mellows its sharpness and lets it absorb all that citrusy, spiced flavor before the rest of the produce joins the party. The raw honey adds just enough sweetness to balance the lemon without tipping the whole thing into dessert territory. Dry-roasted pistachios scattered over the top are optional but highly recommended — they add crunch and a little richness that rounds out the salad beautifully. This one serves four and comes together in minutes, making it an ideal weeknight side or a showstopper addition to any warm-weather spread.

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Ingredients

4 servings

For the salad

2 cups cherry tomatoes, halved
2 ripe peaches, pitted and cut into ¾-inch wedges
1 english cucumber, halved lengthwise and sliced into ½-inch half-moons
½ cup castelvetrano olives, pitted and roughly torn
Private Selection Sicilian Pitted Castelvetrano Olives Divina Pitted Castelvetrano Olives, 6Pk Divina Pitted Castelvetrano Olives, 6 oz Divina Castelvetrano Olives - 9.8 OZ Divina Castelvetrano Olives, 7 oz
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¼ red onion, very thinly sliced
¼ cup fresh mint leaves, torn
¼ cup fresh basil leaves, torn

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp raw honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
½ tsp ground cumin
¼ tsp ground turmeric
salt and pepper, to taste

For serving

¼ cup dry-roasted pistachios, roughly chopped (optional)

Instructions

1
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, honey, cumin, and turmeric until fully combined. Season with salt and pepper.
2
Place the sliced red onion in the large mixing bowl and pour the dressing over it. Let the onion sit in the dressing for 10 minutes, until slightly softened and the sharp bite mellows.

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