BHA & BHT Free Mediterranean Tomato, Peach & Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

4.9

(8)

BHA & BHT Free Mediterranean Tomato, Peach & Cucumber Salad

Sweet summer peaches alongside juicy cherry tomatoes and cool cucumber slices — this salad is the kind of thing that makes you want to eat outside with a glass of something cold. The combination of Castelvetrano olives, fresh mint, and basil gives it a distinctly Mediterranean character, while a cumin-and-turmeric-spiked lemon dressing ties every element together in a way that feels both bright and a little unexpected. Every ingredient here is whole and unprocessed, which means no synthetic preservatives like BHA or BHT sneaking in through bottled dressings or packaged shortcuts. The dressing comes together in minutes with extra-virgin olive oil, fresh lemon juice, raw honey, and spices — nothing that needs a label check. Letting the red onion sit in the dressing for ten minutes is a small but smart step that mellows its sharpness and infuses the whole bowl with flavor before the other ingredients even hit. A handful of dry-roasted pistachios scattered over the top adds a satisfying crunch and a nutty richness that rounds everything out beautifully. It's the kind of salad that genuinely steals the show at the table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!