Eggless Mediterranean Tomato, Peach & Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

4.9

(8)

Eggless Mediterranean Tomato, Peach & Cucumber Salad

Sweet summer peaches and juicy cherry tomatoes are an unexpected pairing that absolutely works, especially when they share a bowl with crisp cucumber, briny Castelvetrano olives, and a shower of fresh mint and basil. The dressing is where this salad really sings — a bright blend of lemon juice, zest, honey, cumin, and turmeric that feels Mediterranean in spirit but has a warmth you won't find in a basic vinaigrette. Letting the red onion sit in the dressing for ten minutes before adding everything else is a small step that makes a big difference, mellowing out that sharp bite so it plays nicely with the sweeter ingredients. Every component here is naturally free of eggs, so there's no need to swap anything out or second-guess a single ingredient. It comes together with nothing more than a whisk and a gentle toss, making it an effortless choice for a weeknight dinner side or a dish you're bringing to a gathering. A handful of dry-roasted pistachios scattered over the top adds a satisfying crunch and a little extra richness if you want to finish it off in style. Serve it immediately so the herbs stay vibrant and the peaches hold their shape — this one is best eaten the moment it hits 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!