Eosinophilic Esophagitis Friendly Mediterranean Tomato, Peach & Cucumber Salad
Total time25 min
Prep time15 min
Cook time0 min
4.9(8)
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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)
Can be omittedpistachios
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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