Gelatin Free Mediterranean Tomato, Peach & Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

4.9

(8)

Gelatin Free Mediterranean Tomato, Peach & Cucumber Salad

This vibrant salad is a celebration of peak-season produce, layering juicy cherry tomatoes, sweet peach wedges, and cool cucumber with the briny punch of Castelvetrano olives. The whole thing comes together with a bright lemon and olive oil dressing warmed by cumin and turmeric — flavors that feel unmistakably Mediterranean without a single complicated step. Letting the thinly sliced red onion sit in the dressing for ten minutes is a small move that makes a big difference, mellowing its sharpness and infusing the vinaigrette with a gentle sweetness before the rest of the ingredients even hit the bowl. Torn fresh mint and basil folded in at the end keep every bite herbaceous and alive. For anyone navigating gelatin-free eating, this kind of dish is a genuine win — every ingredient here is whole and plant-based, with no hidden thickeners, gels, or additives to second-guess. A handful of dry-roasted pistachios scattered over the top adds a satisfying crunch if you want to take it a step further. Serve it immediately and it's the kind of salad that disappears fast.

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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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