Cashew Free Mediterranean Tomato, Peach & Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

4.9

(8)

Cashew Free Mediterranean Tomato, Peach & Cucumber Salad

Sweet summer peaches and juicy cherry tomatoes might sound like an unlikely pairing, but together they create something genuinely special — bright, refreshing, and just a little unexpected. Buttery Castelvetrano olives and crisp cucumber round out the bowl, while torn mint and basil keep every bite feeling fresh and alive. The dressing is where this salad really earns its keep: a quick whisk of olive oil, lemon, honey, cumin, and turmeric gives it a warm, slightly exotic depth that ties all those bold flavors together beautifully. Letting the red onion sit in the dressing for a few minutes before adding everything else is a small step that makes a big difference, softening its sharpness so it plays nicely with the sweeter fruit. Tree nut allergies can make salads with "optional" toppings feel like a minefield, but every core ingredient here is naturally free of cashews and cashew-derived oils — no label-scanning required. The optional pistachios are easy to skip entirely without losing anything essential, so the salad stands completely on its own. It comes together in minutes and looks stunning on a platter, making it just as at home at a weeknight dinner as it is at a summer gathering.

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!