Coconut Free Mediterranean Tomato, Peach & Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

4.9

(8)

Coconut Free Mediterranean Tomato, Peach & Cucumber Salad

This salad is a stunning collision of summer flavors — juicy cherry tomatoes, sweet peach wedges, crisp cucumber, and briny Castelvetrano olives all tossed together in one vibrant bowl. The dressing is where things get really interesting: a bright lemon and olive oil base warmed up with cumin and turmeric gives every bite a subtle, aromatic depth that feels distinctly Mediterranean without being heavy. Letting the red onion sit in the dressing for a few minutes before adding the other ingredients is a small step that makes a big difference, softening its sharpness so it plays nicely with the sweeter fruit. Fresh mint and basil folded in at the end keep everything tasting alive and garden-fresh. Every ingredient here is naturally free of coconut in any form — no coconut oil, no coconut milk, no hidden tropical fats — so you can dress and serve with total confidence. A handful of dry-roasted pistachios scattered over the top adds a satisfying crunch if you want to take it over the edge. This is the kind of salad that disappears fast at a dinner table, so consider doubling it.

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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
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.

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