Sweet summer peaches alongside juicy cherry tomatoes and cool cucumber make for a combination that sounds unexpected but absolutely delivers. Castelvetrano olives add a buttery, briny depth, while torn fresh mint and basil keep every bite feeling bright and garden-fresh. The dressing is where things get really interesting — a quick whisk of olive oil, lemon juice, honey, cumin, and turmeric creates something warm and citrusy that ties all those bold flavors together beautifully. Letting the red onion sit in the dressing for a few minutes before adding the rest of the ingredients is a small step that makes a big difference, mellowing out any sharpness so nothing overpowers the fruit. Tree nut allergies can make salad toppings a minefield, but the pistachios here are listed as fully optional, so you can skip them entirely without losing anything essential to the dish. Every other ingredient — fresh produce, olives, herbs, and a pantry-friendly spiced dressing — is naturally free of hazelnut concerns. This one is ideal for a warm-weather lunch, a dinner party starter, or honestly just eating straight off the platter before it even makes it to the table.
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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.
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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