Hazelnut Free Mediterranean Tomato, Peach & Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

4.9

(8)

Hazelnut Free Mediterranean Tomato, Peach & Cucumber Salad

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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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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