Mushroom Free Mediterranean Tomato, Peach & Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

Mushroom Free Mediterranean Tomato, Peach & Cucumber Salad

Sweet summer peaches and juicy cherry tomatoes might sound like an unexpected pairing, but together they create something genuinely special — bright, a little floral, and deeply satisfying. Crisp English cucumber and briny Castelvetrano olives round out the bowl with texture and savory depth, while torn fresh mint and basil keep every bite feeling alive. The dressing is where this salad really earns its character: a quick whisk of olive oil, lemon juice, honey, cumin, and turmeric gives it a warm, Mediterranean-spiced edge that ties all those bold flavors together. A clever trick in the method has the red onion sitting in the dressing for ten minutes first, which mellows its sharpness and infuses the whole salad before a single other ingredient hits the bowl. For anyone navigating a mushroom-free lifestyle, this kind of vibrant, produce-forward dish is a reminder that you're not missing a thing — every component here is clean, fresh, and completely free of fungi. A handful of dry-roasted pistachios scattered over the top at the end adds a satisfying crunch if you want it. This one is best served immediately, so bring it straight to the table and let people dig in while the herbs are still fragrant.

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
Private Selection Sicilian Pitted Castelvetrano Olives Murray's Pitted Castelvetrano Olives Murray's Castelvetrano Olives Divina Pitted Castelvetrano Olives, 6Pk Divina Pitted Castelvetrano Olives, 6 oz
See all
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!