Pistachio Free Mediterranean Tomato, Peach & Cucumber Salad

Total time25 min

Prep time15 min

Cook time0 min

4.9

(8)

Pistachio Free Mediterranean Tomato, Peach & Cucumber Salad

This vibrant salad is a celebration of peak-summer produce, layering juicy cherry tomatoes, sweet peach wedges, and cool cucumber with briny Castelvetrano olives and a shower of fresh mint and basil. The dressing is where things get really interesting — a bright lemon and olive oil base gets a warm, earthy lift from ground cumin and turmeric, plus a touch of raw honey to tie it all together. Letting the red onion sit in the dressing for a few minutes before adding the rest of the ingredients is a small but brilliant move that mellows its sharpness and infuses every bite. The whole thing comes together without any nuts in the base recipe, so those avoiding pistachios can dig in freely — the optional garnish is easy to skip without losing any of the magic. Torn herbs folded in at the end keep everything feeling fresh and aromatic rather than heavy. It's the kind of dish that looks stunning on a platter and tastes even better than it looks, whether you're serving it alongside grilled fish or just eating it straight from the bowl on a hot afternoon.

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
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 omitted
pistachios

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!